Octopus with Linguine

1. 1

   Put tentacles from octopus head (just below eyes) and discard head.

2. 2

   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).

3. 3

   Simmer until tender when pierced with a fork, about 1 hour.

4. 4

   Drain and cool slightly.

5. 5

   Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups.

6. 6

   Drain well and cut crosswise into 1 1/2-inch pieces.

7. 7

   While octopus simmers, chop tomatoes, reserving juices.

8. 8

   Sauta garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute.

9. 9

   Stir in parsley and basil.

10. 10

    Add tomatoes with juices and bring to a boil.

11. 11

    Simmer, uncovered, 30 minutes.

12. 12

    Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour.

13. 13

    Season with salt and pepper.

14. 14

    Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.

15. 15

    Serve octopus sauce over linguine.

* Per serving · 4 servings · Values may vary.

No additional tips available.