Pasta Morsels: Bay Scallops & Baby Octopuses

I had my first post-college class today. I’m just taking a couple of classes to introduce myself to the business world. Accounting is so boring though. The entire 1.5-hour class, I was thinking about what I should eat for lunch.

[100% organic & wild]

  • 2 TBS butter
  • 1 TBS EVOO
  • ¼ cup Italian flat leaf parsley, finely chopped (reserve pinches of them for garnishing later)
  • One 14.5 oz. can diced tomatoes
  • 1 TBS dried red pepper flakes
  • Salt & pepper
  • ½ cup bay scallops
  • 8 baby octopuses, cleaned
  • ¼ lb linguine, cooked in salt water to al dente
  • Parmesan cheese, shredded

First boil the octopuses in a pot of hot boiling water for 7-8 minutes. Remove from pot and chop into two pieces each.

Melt the butter and heat up the oil in a pan on medium heat. Add the tomatoes and parsley, cook for 5 minutes. Add the chopped octopuses, season with salt, pepper, and red pepper flakes. Cook uncovered for 25 minutes, on medium heat, stirring occasionally. Add bay scallops and cook for another 8-10 minutes.

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook the linguine until al dente and once done, rinse under cold water to stop the cooking.

Put some linguine on a plate, spoon seafood tomato mixture on top of pasta, sprinkle with parsley and Parmesan cheese.

What should I eat for my pre-dinner? I have business management at 6pm.


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