Pasta sauce white Octopus, with lemon and pistachio

Procedure

For the pasta with octopus sauce in white, We must first boil the octopus (already washed carefully) in salted water, to which you add the bay leaf, lemon zest and chilli. Traditionally, to make curling tentacles, the Octopus is held for head and plunges into the water three times before you dip it altogether and cook for 20 minutes. After 20 minutes, leave the octopus in the cooking water until it becomes lukewarm. It will take another 20 minutes. Do not rush, Why is it important that the Octopus to cool slowly in his water, it hard and fibrous meats.

When cold, cut Octopus into pieces. Finely chop the garlic (If you prefer you can leave it whole and then remove it), the spring onion, the chilli and parsley. Put extra virgin olive oil in a pan, then join the garlic, the chili, the onion and half the parsley.

Lightly brown the vegetables by adding a little of the octopus cooking water so as not to make them burn, and add the Octopus. Deglaze with white wine and season with salt. Sauté the sauce until the alcohol has evaporated and add the grated lemon zest. Set aside.

Coarsely chop the pistachios and toast them in a pan.

Boil the pasta in plenty of salted water and drain it al dente setting aside some cooking water. Stir the pasta with Octopus sauce, a drizzle of oil and some cooking water, then join the rest of the parsley and even a hint of lemon zest. Serve the pasta with octopus sauce in white after the dish sprinkled with chopped pistachios. And Bon Appetit!