September 03, 2014

Octopus & Parsley Pasta

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Octopus is a dish enjoyed by the Greeks often served simply, grilled with just a little lemon juice and oil accompanying a glass of Ouzo around lunch time. 

 

Octopus served with pasta is an all time favourite when I am in Greece.

Fresh octopus are readily available in Greece at the correct size and weight (if you are doing this at home please make sure your octopus is not too small, you can check this with your fishmonger.)

First you will need to perpare your octopus, you can usally ask your fishmonger to do this, if you are not feeling quite so adventurous.

Next you will need to cook it. Place in a pan with a little white wine, just enough to cover the base (not too much as you want it to cook in its own juices) of the pot and cook for 45-50 minutes or untill tender. 

It will change colour and turn quite a rosie pink.


Next dice the cooked octopus into small chunks and set about cooking your pasta and making a marinade. 

Place 60g of spagetti per person into a pot and cook untill just tender (allow to boil for about 8 minutes)



Mix up the juice of two lemons, some fresh olive oil and some chopped parsely with a good shake of black pepper into your cooked pasta.


 Add the chopped octopus to the marinaded pasta and enjoy with a glass of cool white wine, or a glass of Ouzo, if you are feeling authentic!



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