Linguine with Octopus Ragù

Preparation

1. STEP 1 OF 8

   Clean the octopus by rinsing it under running water, removing the eyes and beak, then cut it into regular pieces.

2. STEP 2 OF 8

   Heat a drizzle of extra virgin olive oil in a pan with a clove of garlic in its skin and some parsley stems.

3. STEP 3 OF 8

   Add the octopus pieces and brown them well for about 30 minutes, stirring occasionally.

4. STEP 4 OF 8

   Remove the garlic and parsley stems, deglaze with half a glass of red wine and let the alcohol evaporate over high heat.

5. STEP 5 OF 8

   Bring a pot of water to a boil, salt it, and cook the linguine until al dente.

6. STEP 6 OF 8

   Drain the pasta directly into the pan with the sauce and mix well.

7. STEP 7 OF 8

   Prepare a parsley mince and, if you like, finely chop a chili pepper.

8. STEP 8 OF 8

   Serve the linguine with octopus ragù with the parsley mince, chili pepper, and a grating of lemon zest.

General Information

Analysis

Macronutrients (100 gr)