Linguine with Octopus
Linguine con Moscardini
Region: Italy, Apulia
Category: Pasta with Shellfish
Season: Any
Difficulty: Easy

This preparation from Lecce on the Salento Peninsula typically uses moscardini, baby octopus, which can be cooked whole.  The recipe is written though for the use of cooked cut-up octopus, but should you find the smaller octopus by all means use them.  This is a very simple, but very delicious dish that is perfect in the summer before a piece of grilled fish.  

[photo: Clifford A. Wright]

Yield: Makes 3 to 4 servings
Preparation Time: 25 minutes

1/2 cooked octopus, cut-up

2 large garlic cloves, finely chopped

8 scallions, white and light green part only, chopped

3 tablespoons finely chopped fresh parsley

1 medium tomato, peeled, seeded, and chopped

Salt and freshly ground black pepper to taste

1/2 pound linguine

1. In a skillet, heat the olive oil over medium heat with the octopus, garlic, scallions, parsley, and tomato until everything has been sizzling for about 12 minutes, stirring frequently.  Season with salt and pepper.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a serving bowl and toss with the sauce and serve without cheese.

Variation: 

Note: 

Posted: 12/22/2006