Linguine in Arrabbiata with Octopus Tentacle

I am almost done with my menu project! Just two more dishes and then fini!! I wanted to feature all kinds of seafood and the cooking techniques that I’ve learned in school for my menu project. I am limited to certain things when cooking at home because I don’t have all the fancy equipment and machines. I did have to edit and tone down my excitement.

I’ve always had octopus grilled or steamed (sushi). But I boiled and simmered this one for the pasta. The texture turned out right and I was very happy with the dish. This recipe serves two portions.

[100% organic, wild octopus]

For the Octopus

  • 2 octopus tentacles
  • ½ head garlic
  • 1 bay leaf
  • Salt

In a large pot of salted water, bring to a boil with half a head of garlic and 1 bay leaf.

Put octopus in boiling water and when it comes to a boil again, add a little cold water. Bring it to a boil again, and repeat the addition of cold water for three times. After the third addition of cold water, when the water comes to a boil, turn the heat down to the low simmer and simmer for 20 minutes.

Drain from water and set aside, covered.

For the Arrabbiata Sauce

  • 4 cloves garlic, finely minced
  • ½ onion, finely chopped
  • 1 shallot, finely chopped
  • ½ cup crushed tomatoes with juice
  • 3 TBS EVOO
  • 1 TBS butter
  • 2 TBS red chili pepper flakes
  • 2 TBS tomato paste
  • 1 cup pasta water
  • ⅓ lb linguine
  • Few drops of oil
  • Salt & pepper
  • 1 TBS parsley, finely chopped

Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm) and keep warm, save 1-2 cups of pasta water.

Melt and heat up the butter and olive oil in a pan on medium heat. Once hot, add in the onions and shallots. Sweat for a couple of minutes, making sure not to burn or have coloration. Add the garlic and cook until aromatic. Put the tomato paste into the pan and cook it well, making sure to mix around with everything else in the pan. Cook for 1 minute.

Then add the crushed tomatoes along with the juices, red pepper flakes, and some of the pasta water (if mixture is too dry) into the pan. Turn heat to low and simmer for 10 minutes, season with salt & pepper. Add the octopus into the sauce and let it simmer for 5 minutes. Turn off the heat and add the cooked pasta with the sauce and toss well.


Plate pasta in the center of a bowl. Prop the octopus tentacle on top and garnish with chopped parsley. Serve with sliced bread and eat immediately!


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