Spaghetti with Pepper Cream and Octopus
Category: Pasta
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 1 |
| Anchovies in oil | 3 |
| Water | as needed |
| Spaghetti | 320g |
| Sliced Almonds | 50g |
| Extra virgin olive oil | as needed |
| Octopus | 600g |
| Lemon | 1 |
| Parsley | 1 bunch |
| Garlic | 2 cloves |
| Black pepper | 1 tsp |
| Red peppers | 2 |
Instructions
-
Prepare the Octopus:
Start by cooking the octopus. Fill a large pot with water and add a handful of coarse salt, black peppercorns, half of the lemon (cut into two pieces), and the zest of the entire lemon. -
-
Roast the Garlic:
Crush the garlic cloves to release their flavor and add them to the pot with the octopus. Place the pot over medium heat, bringing it to a boil, then lower the heat and simmer for 45 minutes to 1 hour, or until the octopus becomes tender. Once done, remove the octopus, reserving the cooking water, and let it cool down for about 15 minutes. -
Prepare the Peppers and Onions:
While the octopus cools, remove the skin from the red peppers, discard the seeds, and chop them into pieces. Peel and finely chop the onion. Heat a little olive oil in a pan and sauté the chopped onion with the anchovies until they begin to dissolve. -
Make the Pepper Cream:
Add the chopped peppers to the pan and cook for 10-15 minutes, until the peppers soften. Pour in a ladle of the reserved octopus cooking water to help them cook further. Once soft, transfer everything to a blender and purée until smooth. Set aside. -
Grill the Octopus:
Once the octopus has cooled, separate the tentacles from the rest of the body. Grill the tentacles in a hot, dry pan for 2-3 minutes on each side until lightly charred. Remove from the heat and slice the tentacles into bite-sized pieces. -
Toast the Almonds:
Preheat the oven to 170°C (340°F). Spread the sliced almonds on a baking sheet and toast them in the oven for 2-3 minutes until golden brown. Keep an eye on them to prevent burning. -
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti 3 minutes less than the package instructions, so they remain al dente. Reserve some of the cooking water. -
Combine:
In the same pan used for grilling the octopus, warm up the pepper cream with a ladle of the reserved pasta water. Once the pasta is done, drain it, keeping some of the cooking water. Add the pasta to the pan with the pepper cream and toss to coat. -
Serve:
Plate the spaghetti and top with the grilled octopus pieces. Sprinkle with toasted almonds, freshly chopped parsley, and a drizzle of extra virgin olive oil. Squeeze some fresh lemon juice over the top and finish with a crack of black pepper for added flavor.
Enjoy your delicious Spaghetti with Pepper Cream and Octopus!
This unique, flavorful dish combines the freshness of octopus with a creamy, slightly smoky pepper sauce, complemented by the crunch of toasted almonds and a hint of citrus from lemon. Perfect for a special meal or a sophisticated pasta night!
