Octopus linguine
This deliciously fragrant seafood pasta dish from Gennaro Contaldo's book, The Pasta Book, is packed full of protein and flavour that'll keep you coming back fo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 12 ripe cherry tomatoes, halved
- 2 cloves garlic, peeled, roughly chopped
- 1/2 fresh red chilli, sliced finely
- 2 anchovy fillets, sliced thinly
- 6 black or green olives, stone in
- extra virgin olive oil
- 5 baby octopuses
- 1 tablespoon baby capers, rinsed
- 1/2 bunch fresh flat-leaf parsley, leaves picked
- 200 grams linguine
- sea salt and freshly ground black pepper
- 1/2 lemon, to serve (optional)
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