Spaghetti with mini octopuses
2 servings
15 minutes
Spaghetti with mini-octopuses is a refined dish of Italian cuisine that combines the freshness of seafood with the rich flavors of white wine and cherry tomatoes. This recipe has its roots in Italy's coastal regions where seafood is part of the gastronomic tradition. Tender little octopuses, lightly sautéed and stewed in a fragrant sauce, retain their juiciness and tenderness. Garlic and parsley add a vibrant aroma and freshness. Perfect for a romantic dinner or a special meal with friends. Served in deep plates to highlight the richness of the sauce, which can be further diluted with pasta broth to create a velvety consistency. This dish can transport you to the sunny shores of Italy with every delicious bite.
1
Octopuses can only be bought frozen. They need to be thawed overnight on the top shelf of the fridge in a colander to remove excess water from freezing. You will need 12 pieces for 2 servings.
- Baby octopus: 200 g
2
We finely chop garlic and parsley.
- Garlic: 3 cloves
- Parsley: 1 bunch
3
We cut the cherry tomatoes in half.
- Cherry tomatoes: 200 g
4
It's important to prepare all the ingredients in advance, as octopuses cannot be stewed for too long, otherwise they will taste rubbery.
5
Heat olive oil in a large saucepan and add the octopuses. Sauté on high heat for 2-3 minutes, then reduce the heat to medium, add garlic, and sauté for another minute until fragrant, then pour in the wine and add the tomatoes.
- Olive oil: 2 tablespoons
- Baby octopus: 200 g
- Garlic: 3 cloves
- Dry white wine: 100 ml
- Cherry tomatoes: 200 g
6
We simmer on low heat for about 2-3 minutes.
7
Boil the spaghetti according to the package instructions and before draining, reserve a ladle of water to dilute the sauce.
- Spaghetti: 250 g
8
Drain the water and mix the spaghetti, octopuses, and parsley. Mix well in a saucepan and add broth if necessary.
- Parsley: 1 bunch
9
We serve in deep plates as the sauce will be quite liquid.
