Spaghetti with Octopus and Zucchini
Ingredients (4 servings)
- Spaghetti, 12.7 oz (360 g)
- Octopus, 1.32 lbs (600 g)
- 3 medium zucchinis
- A bunch of parsley
- 1 lemon
- 2 cloves of garlic
- 1 chili pepper
- Half a glass of white wine
- Extra virgin olive oil as needed
- Salt to taste
- Pepper to taste
Procedure
- Clean the octopus and cut it into large chunks, about 1 inches.
- In a saucepan, add a drizzle of olive oil, crushed garlic, fresh chili pepper, and the stems of the parsley. Add the octopus and cook for 3 minutes over high heat.
- Deglaze with white wine and let the alcohol evaporate. Cover and cook over low heat for 40 minutes, stirring occasionally. Add water if necessary.
- Slice the zucchinis into rounds and sauté them in a pan with a drizzle of olive oil, crushed garlic, and salt until they turn golden.
- Cook the spaghetti in plenty of salted water.
- Combine the octopus ragout with the zucchini. Drain the spaghetti, add some pasta cooking water, chopped parsley, lemon zest, and toss to combine.
- Serve and enjoy!
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