SPAGHETTI AL POLPO

My “sea” is an endless source of well-being. Even today, I feel a sense of inner peace just listening to breaking waves.

I have been underwater fishing since I was 14 years old. My relationship with the sea can be described as one of both joy and challenges, in pursuit of the freshness of its bounty.

In the evening, the fatigue of diving was rewarded with a plate of spaghetti with fresh octopus caught by me. I would count the number of people coming to dinner and I wouldn’t go home until I had enough to feed everyone.

Today I want to share this recipe with you. Are you ready?

To prepare
In a bowl, get rid of the external “slime! by rubbing the octopi with fine salt and a little water. Rinse well under running water and remove the beak, eyes and all entrails.

Dry and set aside.

In a saucepan, sauté half a clove of garlic (be sure to remove the germ beforehand) with the parsley stalks and add the octopus. Douse with part of the white wine, discard the garlic and parsley stalks and cover with a lid.

Continue cooking over low heat for about 20 minutes. From time to time, add the remaining white wine.

Add the tomato puree, cover again and continue cooking for another 30 minutes, always over low heat.

Season with salt and black pepper. Turn off the heat and leave to rest with the lid ajar for at least 30 minutes; this will allow the sauce to absorb all the delicious yumminess of the octopus.

Cook the spaghetti in plenty of salted water. Drain and add to the sauce in the pan. Sprinkle with chopped parsley and garlic.

Adjust the salt and pepper. Turn off the heat, drizzle with extra virgin olive oil and serve.

My suggestion
Be sure you don’t add too much salt to the pasta cooking water. You don’t want it to be too salty and you can always add a bit more later on if you need to.