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- Polpo con Linguine
- (Octopus with Linguine)
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Ingredients:
1 (31/2-lb) cleaned fresh or frozen octopus, thawed
2 (35-oz) cans plum tomatoes, including juice
2 tablespoons chopped garlic
1/4 teaspoon dried hot red pepper flakes
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 lb dried linguine
Directions:
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- Put tentacles from octopus head (just below eyes) and discard head.
Fill a 6 to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough).
Simmer until tender when pierced with a fork, about 1 hour.
Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups.
Drain well and cut crosswise into 1 and 1/2-inch pieces.
While octopus simmers, chop tomatoes, reserving juices.
Saute garlic and red pepper flakes in olive oil in a 6 to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute.
Stir in parsley and basil.
Add tomatoes with juices and bring to a boil.
Simmer, uncovered, 30 minutes.
Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
Meanwhile, boil linguine in a large pot of salted water until 'al dente', then drain well.
Serve octopus sauce over linguine. Makes 6 servings.
Note: Octopus may be simmered, rinsed, and cut into pieces 1 day ahead and chilled, covered.
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