May 2024 - Jason's Octopus Linguine with Red Chilli and Gremolata
Serves 4-6
Ingredients
5 Garlic Cloves, peeled
40g Flat Leaf Parsley
1 Unwaxed Lemon, finely grated zest and juiced
1 Red Chilli, thinly sliced
250g Boiled Octopus Legs
50ml Extra Virgin Olive Oil, plus extra for drizzling
250g Cherry Vine Tomatoes, halved
2 Sweet Pointed Peppers, roughly chopped
500g Linguine
Salt & Black Pepper
Method
Crush and finely chop one of the garlic cloves and add to a small mixing bowl with the lemon zest.
Finely chop the parsley and add to the lemon zest and garlic, then mix well, cover and keep the Gremolata for just before serving.
Bring a large pan of salted water to the boil for the linguine.
Meanwhile, thinly slice the remaining four garlic cloves.
Cut the octopus legs into small chunks, roughly the width of your forefinger tip.
Heat a large, heavy based frying pan over a medium heat with the olive oil, then add the tomatoes and peppers, cook for five minutes until slightly softened.
While the tomatoes and peppers are cooking add the linguine to the boiling water, cooking for about ten minutes if using DeCecco pasta, or according to the cooking instructions.
Meanwhile, add the octopus, lemon juice, chilli and garlic to the tomatoes and peppers, stirring and cooking until heated thoroughly.
When the tomatoes have started to break down to make a rustic chunky sauce, check the seasoning and adjust if necessary.
Drain the linguine, reserving a ladleful of the pasta cooking water, then add the linguine to the octopus pan.
Cook for one minute, adding some of the reserved cooking water if necessary to make a silky and emulsified sauce.
Sprinkle the reserved Gremolata over the pasta and stir or toss through until well combined.
Serve in warmed pasta bowls and drizzle with a little olive oil.
Enjoy!
