Name: Octopus with Linguine
Total time: Active time: 30 min Start to finish: 2 hr
Yield: Makes 6 servings
Ingredients: 1 (31/2-lb) cleaned frozen octopus, thawed; 2 (35-oz) cans plum tomatoes, including juice; 2 tablespoons chopped garlic; 1/4 teaspoon dried hot red pepper flakes; 3 tablespoons olive oil; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh basil; 1 lb dried linguine

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Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market several days ahead.

Cooks’ note:

Octopus may be simmered, rinsed, and cut into pieces 1 day ahead and chilled, covered.

Recipe notes

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