Octopus flavoured linguini

90 min
4 Persone
90 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Linguine

2 octopuses or 18-19 oz fresh curled octopuses

1 red pepper

2 fresh chili

7 oz sun gold tomatoes

2 cloves of garlic

1 spring onion

8.5 fl oz Vermentino di Sardegna white wine

1.7 oz squid ink (as alternative ingredient)

3.5 oz fresh basil leaf

3 tsp fresh thyme

extra virgin olive oil

2 tsp brown sugar

fine salt

Coarse salt



For the octopus:

Clean the octopuses and eviscerate them, keep the ink sacs aside

Put the octopuses in a large casserole, add the wine and garlic and cook covered with a lid over low heat for about 25-30 minutes, then set aside

Filter the cooking liquid and add the octopuses’ ink contained in the sacs.


For the tomato confit:

Wash and dry the tomatoes.

Cut them lengthwise and seed, then place them inside a baking tray.

Dress with garlic, table salt, extra virgin olive oil and cane sugar.

Bake the tomatoes in the oven at 90° C/194° F for 1 hour.


For the red sauce:

Clean and salt the red bell pepper and the chili

Sauté in a small pan, then blend in a mixer.

Set aside the juice in a jar at room temperature.


For the green sauce:

Blanch the basil leaves in salted water, then let cool in cold water and ice.  Squeeze dry and dress with a ribbon of extra virgin olive oil.

Blend in a mixer and set aside in a jar at room temperature.


For the pasta:

Bring to boil a pot of water and add the salt.

Preheat the blank ink in a saucepan.

Boil the Barilla Linguini in boiling water and cook for 4-5 minutes, then drain and finish cooking using the black liquid.

Remove the saucepan from the heat and continue cooking until reaching a creamy texture, add a ribbon of extra virgin olive oil.

Add the tomato confit sliced thin.


For the octopus tentacles:

In a preheated pan, sizzle the octopus tentacles with garlic and thyme, squeeze them with a weight to enhance crunchiness.



Plate the pasta, garnish with the two sauces and the octopus tentacles.


Fish Sauces Dry Eggs free Long
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