Linguine with baby octopus

A tasty, complete first course. Serve octopus without pasta as a soup with toasted bread if preferred.

INGREDIENTS FOR 4

320 G LINGUINE

500 G BABY OCTOPUS

1 TIN PEELED TOMATOES

HALF A GLASS WHITE WINE

1 GARLIC CLOVE

CHILLI

EXTRA VIRGIN OLIVE OIL

SALT

PARSLEY

I thoroughly wash bought cleaned octopus.

I heat extra virgin olive oil, garlic and optional chilli.

I brown octopus briefly, turning.

I add white wine.

I add chopped peeled tomatoes and half a glass water.

I add salt and pepper.

I cover and cook for 30/40 minutes.

I check tenderness, add parsley, cook fettuccine and mix cooked pasta with octopus briefly before serving.