Fettuccine with Octopus and Porcini Mushroom Sauce

Fettuccine with Octopus and Porcini Mushrooms

Category: First Courses
Servings: 4

Ingredients

Instructions

To begin preparing this savory and aromatic dish of fettuccine with octopus and porcini mushrooms, follow these steps for a flavorful and well-balanced meal. The unique pairing of tender octopus and earthy porcini mushrooms is enhanced by the natural sweetness of tomatoes, making for a delightful first course.

1. Clean the Porcini Mushrooms:
   Start by carefully cleaning the porcini mushrooms. Use a small knife to remove any soil from the base. If necessary, gently wipe the mushrooms with a dry cloth to remove any dirt. It’s best not to wash them directly under water as they may absorb excess moisture, compromising their texture. However, if they’re especially dirty, a quick rinse under a gentle stream of water should suffice.

2. Slice the Mushrooms:
   Once cleaned, slice the porcini mushrooms into thick 4-5 mm slices. This thickness helps the mushrooms retain their texture during cooking.

3. Prepare the Sauce Base:
   In a large saucepan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the sliced porcini mushrooms and sauté them for a few minutes until they begin to soften. Add the peeled tomatoes (crushed or chopped), tomato paste, bay leaves, and fresh thyme. Pour in the water to create a simmering broth and let the mixture cook on low heat for about 1 hour, stirring occasionally to ensure even cooking and to allow the flavors to meld together.

4. Prepare the Octopus:
   While the sauce is simmering, bring a large pot of salted water to a boil. Add the octopus and cook it for about 40-50 minutes until tender. Once the octopus is cooked, remove it from the pot and let it cool slightly. Then, cut it into small, bite-sized pieces (about 1-2 cm each).

5. Finish the Sauce:
   After 1 hour of cooking, check the sauce. Remove the bay leaves and the garlic clove (if you used one), and continue to simmer the sauce for another 10-15 minutes on low heat to allow it to thicken. The sauce should be slightly reduced, with a rich, fluid consistency (not too runny).

6. Cook the Fettuccine:
   While the sauce is reducing, bring another large pot of salted water to a boil. Cook the fettuccine according to the package instructions, ensuring the pasta is al dente. Once done, drain the fettuccine, reserving a bit of the cooking water.

7. Combine Pasta and Sauce:
   Add the drained fettuccine directly into the saucepan with the porcini and octopus sauce. Gently toss the pasta in the sauce, making sure it is evenly coated. If the sauce is too thick, add a small amount of the reserved pasta cooking water to reach the desired consistency.

8. Serve:
   Plate the fettuccine and octopus with porcini mushrooms and serve hot. Drizzle with a little extra virgin olive oil for added flavor and garnish with freshly ground black pepper or a pinch of dried chili, if desired.

Enjoy the rich, umami-packed taste of this sophisticated dish, where the tender octopus and savory mushrooms come together in perfect harmony over the hearty fettuccine.

This dish is an excellent example of Italian coastal cuisine, showcasing the tender texture of octopus paired with the earthy flavors of porcini mushrooms. Perfect for a family dinner or a special occasion, this pasta will transport your taste buds to the Italian shores.