This stunning octopus linguine recipe by Emilio Giagnoni was a finalist at the Barilla Pasta World Championships 2017. Linguine is partially cooked before finishing in an inky octopus cooking liquid for a dramatic yet flavourful finish.
The folder name
''
already exists.
Please choose a different name.
Please enter a name for the new folder.
hide storyshow story
Food has the power to jog our memories. This modern twist of a traditional Sardinian recipe embodies both the treasure of my cultural inheritance and my projection towards the ongoing and future challenges of my culinary career.
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To begin, clean each octopus and remove the innards, beak and eyes. Keep the ink sacs to one side. Place the octopus in a large casserole dish and add the wine and garlic
2
Cover with a lid and cook over a low heat for approximately 25–30 minutes. Set aside
3
Pass the cooking liquid through a fine sieve and stir the ink into the liquid
4
Preheat the oven to 160°C/gas mark 3
5
To prepare the tomatoes, wash the tomatoes and dry thoroughly. Cut each tomato lengthways into quarters and remove the seeds
6
Lay on a tray and season with garlic, thyme, table salt, extra virgin olive oil and cane sugar
7
Bake the tomatoes until lightly dried and concentrated in flavour, then cut into strips. Set aside
8
To make the red sauce, peel the red pepper and chillies and season with table salt. Add a dash of oil to a small pan, add the chillies and peppers and sweat until tender. Blitz to a smooth purée and store in a pipette at room temperature until ready to serve
9
To make the green sauce, blanch the basil leaves in salted water then immediately transfer to iced water to halt the cooking process
10
Drain well, drizzle with a little extra virgin olive oil and blitz to a smooth purée. Store in a pipette at room temperature until ready to serve
11
To cook the pasta, bring a large pan of water to the boil then add the salt. Place the ink cooking liquid in a separate pan and keep warm
12
Add the linguine to the boiling water and cook for 4–5 minutes. Drain well then transfer the pasta to the inky liquid to finish cooking the pasta
13
Remove from the heat and carry on stirring until creamy by drizzling in some extra virgin olive oil. Stir in the tomatoes
14
To finish the octopus tentacles, preheat a pan until hot and add a dash of oil. Add the tentacles, garlic and thyme, pressing down during cooking to achieve a nice crispy exterior
15
To serve, neatly plate the linguine and garnish with the two sauces dotted around the plate. Add the octopus tentacles and some finely chopped chives and serve
Emilio Giagnoni represented France in the Barilla World Pasta Championships 2017 with his stunning dish, 'Octopus essence linguine'.
Want the latest recipes straight to your inbox?
Sign up to the Great British Chefs Newsletter
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Octopus essence linguine
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Octopus essence linguine