Description
Linguine with Baby Octopus Alla Luciana is a classic Neapolitan dish that combines tender baby octopus in a savory tomato sauce with olives and capers, served with linguine pasta. This recipe is a flavorful, seafood-centric meal that brings a taste of Naples to your table.
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
Instructions
- Prepare the octopus: If using fresh, clean the octopus by removing the beak, eyes, and innards. Rinse thoroughly under cold water. If using frozen, thaw and rinse.
- Sauté aromatics: Heat olive oil in a large pan over medium heat. Add minced garlic and optional red chili flakes, sautéing until fragrant (about 1 minute).
- Cook the octopus: Add the baby octopus to the pan and cook until it releases its juices and starts to brown lightly.
- Deglaze: Pour in the white wine and allow it to simmer for 1-2 minutes, evaporating the alcohol.
- Add tomatoes: Stir in the cherry tomatoes and tomato passata. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat, cover, and let the sauce simmer for about 45 minutes 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 evenly. If needed, add reserved pasta water to achieve desired consistency.
- Garnish and serve: Sprinkle with chopped parsley and serve with lemon wedges on the side.
Notes
- For extra flavor, add fresh basil or oregano to the sauce.
- Ensure the octopus is tender before serving to avoid overcooking.
- If desired, you can substitute linguine with spaghetti or fettuccine.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmer, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
