Linguine with baby octopus and capers

There’s something about Friday nights that says “mmm pasta!”. Have you tried linguine with baby octopus and capers? Sooo easy and did I mention it’s delicious?!

Step 1: clean half kilo baby octopus and dry out in frypan. I buy them already cleaned but you must remove the beak (black spike) inside the head.


Step 2: once the excess water has evaporated*, add olive oil, chopped or smashed garlic, a few anchovies and a handful of capers to the pan. *octopus will produce a fair bit of water so I often tip it out after a few minutes.


Step 3: sauté for 5 minutes, adding some lemon juice and season with salt.


Step 4: add about a glass of white wine and fresh basil leaves. Cover for another 5 minutes or so and reduce heat. I use whatever white wine I'm drinking at the time, which is usually cab sav.


Step 5: bring a pot of water to the boil, add salt to taste and place pasta in. Cook per packet instructions. Stir often, drain in colander and throw back into pot. Add octopus and sauce, stirring through gently. Add more fresh olive oil if desired. You can add black pepper or grated parmesan cheese to servings or place on table but it tastes great without.


There you have it – a delicious meal that you'll want to make again and again.


Photos show Step 1, Step 2, Step 5 and the finished result.

Ingredients List:

Baby Octopus - cleaned half kilo

Olive oil - enough to cover the pan

Garlic - one or two cloves

Anchovies - 4

Capers - handful

Lemon - one quarter squeezed

Cooking salt - to taste

White wine - one glass approx

Fresh basil leaves - handful

Linguine - 100g per person


Preparation time: 10 minutes. Cooking time as per pasta packet instructions. Serves 3 - 4.

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