for 4 people

Pasta

400 g	pasta (e.g. conchiglie rigate)
	salted water, boiling

Octopus

30 g	butter
2	garlic cloves, sliced
500 g	pre-cooked octopus tentacles, cut into approx. 2 cm pieces
3 dl	white wine
½ tsp	salt
a little	pepper

To serve

1 bunch	flat-leaf parsley, roughly chopped
1	organic lemon, grated zest and 3 tbsp of juice
2 tbsp	olive oil

How it's done

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 100 ml of the cooking water.

Octopus

Heat the butter in a pan. Add the garlic, sauté for approx. 2 mins. Add the octopus, cook for approx. 2 mins. Pour in the wine, bring to the boil. Reduce the heat, reduce by half. Add the pasta and the reserved cooking water, heat gently, season.

To serve

Mix the parsley, lemon zest and juice into the pasta and serve. Drizzle with oil.

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