|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Octopus essence linguine

by
Emilio Giagnoni
Octopus essence linguine

PT1H30M

Share recipe

hide story show 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.

Ingredients

print recipe
shopping List
print recipe
shopping List

Equipment

  • Blender
  • Pipettes (2)

Method

print method
1
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
Share recipe
Emilio Giagnoni Profile Picture
Emilio Giagnoni

Emilio Giagnoni represented France in the Barilla World Pasta Championships 2017 with his stunning dish, 'Octopus essence linguine'.

NAVIGATE

© Great Italian Chefs 2021