Fettuccine With Octopus Recipe
Spanish chorizo, corn, tomato, capers, garlic-oil sauce
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Ingredients
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Pasta
Octopus and Sauce
Method
Pasta Preparation
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set aside.
Octopus and Sauce Preparation
- 2
Sauté the Chorizo
In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned and crispy, about 5 minutes.
- 3
Cook the Octopus
Add the octopus pieces to the skillet with the chorizo. Cook for about 5-7 minutes, stirring occasionally, until the octopus is tender.
- 4
Add Vegetables and Seasoning
Stir in the corn, cherry tomatoes, capers, minced garlic, red pepper flakes, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
- 5
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet. Toss together, adding reserved pasta water a little at a time until a cohesive sauce forms.
- 6
Garnish and Serve
Remove from heat and garnish with fresh parsley. Serve immediately.
