LINGUINE WITH OCTOPUS SCENT

INGREDIENTS

• 360 g Linguine
• 1 kg Fresh octopus
• 10 g Red pepper
• 2 g Fresh pepper
• 200 g Tomatoes
• 10 g Garlic
• 60 g Spring onion
• 250 g White wine
• 60 g Cuttlefish ink
• 100 g Fresh basil
• 10 g Thyme
• 40 g Extra virgin olive oil
• 10 g Brown sugar
• 2 g Salt

PREPARATION

1. 1.Bring to boil a pot of water and add the salt.
2. 2.Preheat the black ink in a saucepan.
3. 3.Boil the Barilla Linguini in boiling water and cook for 4-5 minutes, then drain and finish cooking using the black liquid.
4. 4.Remove the saucepan from the heat and continue cooking until reaching a creamy texture, add a ribbon of extra virgin olive oil.
5. 5.Add the tomato confit sliced thin.
6. 6.In a preheated pan, sizzle the octopus tentacles with garlic and thyme, squeeze them with a weight to enhance crunchiness.
7. 7.Plate the pasta, garnish with the two sauces and the octopus tentacles.