Name: Linguine with Baby Octopus Alla Luciana
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 500g baby octopus (cleaned); 300g linguine pasta; 200g cherry tomatoes; 200ml tomato passata; 3 garlic cloves, minced; 100g black olives, pitted; 2 tbsp capers, rinsed; Fresh parsley, chopped; 100ml white wine; 2 tbsp extra virgin olive oil; Red chili flakes (optional, to taste); Salt, to taste; Black pepper, to taste

Why You’ll Love This Recipe

This dish offers a harmonious blend of tender seafood and robust flavors. The baby octopus becomes succulent through slow cooking, absorbing the savory tomato sauce infused with garlic, olives, and capers. Paired with linguine, it creates a satisfying meal that’s both comforting and elegant. Perfect for seafood enthusiasts and those looking to explore authentic Italian cuisine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Baby octopus (cleaned)
Linguine pasta
Cherry tomatoes
Tomato passata
Garlic cloves
Black olives (pitted)
Capers (rinsed)
Fresh parsley
White wine
Extra virgin olive oil
Red chili flakes (optional)
Salt
Black pepper

Directions

Prepare the Octopus: If using fresh octopus, ensure it’s cleaned properly. If using frozen, thaw and rinse under cold water.
Sauté Aromatics: In a large pan, heat olive oil over medium heat. Add minced garlic and red chili flakes (if using), sautéing until fragrant.
Cook the Octopus: Add the baby octopus to the pan, cooking until it releases its juices and begins to brown slightly.
Deglaze: Pour in white wine, allowing it to simmer until the alcohol evaporates.
Add Tomatoes: Stir in cherry tomatoes and tomato passata, bringing the mixture to a gentle boil.
Simmer: Reduce heat, cover, and let the sauce simmer for about 45 minutes, or until the octopus is tender.
Incorporate Olives and Capers: Add black olives and capers to the sauce, cooking for an additional 10 minutes.
Cook Pasta: In a separate pot, cook linguine according to package instructions until al dente. Reserve some pasta water before draining.
Combine: Add the cooked linguine to the sauce, tossing to coat. If needed, add reserved pasta water to achieve desired consistency.
Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve hot.

Servings and Timing

This recipe serves 4 people and takes approximately 1 hour and 15 minutes to prepare and cook.

Variations

Spaghetti Alla Luciana: Substitute linguine with spaghetti for a traditional twist.
Spicy Kick: Increase the amount of red chili flakes for a spicier version.
Herb Infusion: Add fresh basil or oregano for additional herbal notes.
Seafood Medley: Incorporate other seafood like mussels or clams for a mixed seafood pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving, as it may toughen the octopus.

FAQs

Can I use frozen octopus?

Yes, frozen octopus works well and is often more tender due to the freezing process breaking down fibers. Ensure it’s fully thawed and rinsed before cooking.

How do I clean fresh octopus?

Remove the beak, eyes, and innards. Rinse thoroughly under cold water. Some prefer to tenderize it by freezing or gently pounding before cooking.

What type of wine is best for deglazing?

A dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the seafood flavors without overpowering the dish.

Can I make the sauce ahead of time?

Absolutely. The sauce can be prepared a day in advance and refrigerated. Reheat gently before adding cooked pasta.

Is it necessary to cook the octopus for 45 minutes?

Cooking time ensures tenderness. However, if using very small octopus, check for doneness earlier to prevent overcooking.

Can I omit olives and capers?

While traditional, you can omit them if preferred. Consider adding a touch of anchovy paste or additional herbs to maintain depth of flavor.

What pasta shapes work well with this sauce?

Besides linguine, spaghetti, fettuccine, or bucatini are excellent choices that hold the sauce effectively.

How can I make this dish gluten-free?

Use gluten-free pasta varieties available in stores. Ensure all other ingredients are certified gluten-free.

What can I serve alongside this dish?

A simple green salad and crusty bread pair well, offering freshness and a means to enjoy any leftover sauce.

Can I freeze leftovers?

Freezing is not recommended, as the texture of the octopus may change upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.

Conclusion

Linguine with Baby Octopus Alla Luciana is a delightful representation of Neapolitan cuisine, combining the freshness of the sea with the richness of a tomato-based sauce. Its simplicity and depth of flavor make it a standout dish for special occasions or a hearty family meal. Embrace this traditional recipe to bring a taste of Naples to your table.