Spaghetti al polpo ubriaco livornese
Directions
- 1Go to your fishmonger and pick up two fresh baby octopuses.
- 2Cut the octopus into small pieces.
- 3Set the cut octopus aside.
- 4Chop a red onion finely.
- 5Add a clove of garlic to the chopped onion.
- 6In a casserole, add abundant Tuscan extra virgin olive oil and let it sizzle.
- 7Add all the octopus to brown in the casserole.
- 8Cover the casserole with a lid and let it cook for 5 minutes.
- 9Add Tuscan red wine to the octopus and let it get heavily drunk.
- 10Add a spoonful of tomato paste to give character to the sauce.
- 11Set the heat to minimum, cover, and let it cook for 50 minutes to prevent it from becoming chewy.
- 12Chop some parsley the old way.
- 13After 50 minutes, add the spaghettoni directly into the octopus sauce.
- 14Season with pepper; do not add salt as the sauce might already be salty.
- 15Add a drop of water if needed to achieve a creamy consistency.
- 16At the end of cooking, add chopped parsley and a drop of olive oil.
- 17Serve the spaghetti with octopus sauce.
Ingredients
- 2 fresh baby octopuses
- 1 red onion
- 1 garlic
- abundant Tuscan extra virgin olive oil
- Tuscan red wine
- 1 spoonful tomato paste
- parsley
- spaghettoni
- pepper
- a drop water
Equipment
casserole
Tips
- To prevent the octopus from becoming chewy, cook it on minimum heat with a lid for 50 minutes.
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