Linguine with octopus sauce
Instructions
Clean, cut into chunks and blend the polyp.
Sauté chopped garlic then remove it and add the Octopus.
Brown still with Chili, salt and deglaze with wine.
Drain the pasta al dente, jump with sauce and parsley and Basil chopped together.
Ingredients and dosing for 4 persons
- 150 g of type pasta linguine
- 1 polyp
- 3 cloves of garlic
- 1 clove of chili
- 1 glass white wine
- Basil
- Parsley
- Olive oil extra virgin
- Salt