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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.
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.