Octopus flavoured linguini
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.
Finishing
Plate the pasta, garnish with the two sauces and the octopus tentacles.
