Seafood Spaghetti

Name: Seafood Spaghetti
Cook time: 1 1/4 hr
Total time: 1 1/4 hr (2 1/2 hr if not using a pressure cooker)
Yield: Makes 6 servings
Ingredients: 2 pound cleaned frozen octopus, thawed and rinsed; 2 cups water; 1 Turkish or 1/2 California bay leaf; 1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped; 2 tablespoons chopped basil; 2 tablespoons extra-virgin olive oil; 3/4 cup packed basil leaves; 1/4 cup extra-virgin olive oil; 1 tablespoon unsalted butter, softened; 1 pound spaghetti; 6 garlic cloves; 1/3 cup extra-virgin olive oil; 1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined; 3/4 pound cultivated mussels, rinsed; 3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole; Equipment: a pressure cooker

Espagueti Frutos del Mar Hearty with shrimp, mussels, squid, and octopus, this flavor-packed pasta dish gets an extra boost from a bright basil purée drizzled on before serving. True, there's some effort involved in making it, but you can prepare the various elements in stages, and the drama and deliciousness of the result will more than compensate your efforts.

By Paul Richardson

November 16, 2007

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Seafood SpaghettiDitte Isager

Cook's notes:

· If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 1/2 hours. · Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered. · Tomato sauce can be made 1 day ahead and chilled, covered.

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