Description
A refined yet simple pasta dish featuring tender seared octopus, a bright lemon-garlic sauce, and fresh parsley. Perfect for an elegant dinner that comes together quickly.
Ingredients
Scale
- 1 lb linguine or spaghetti
- 1 lb pre-cooked octopus tentacles, sliced into bite-sized pieces
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 large lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just under al dente.
- Reserve 1 cup of pasta water, then drain the noodles.
- Heat olive oil in a large skillet over medium-high heat.
- Add octopus pieces and sear until golden brown on all sides, about 3-5 minutes.
- Reduce heat to medium and add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Stir in lemon juice and 1/2 cup of reserved pasta water, simmering for 2 minutes to emulsify.
- Add the cooked pasta and lemon zest to the skillet, tossing for 2 minutes until the sauce thickens and coats the noodles.
- Remove from heat, stir in fresh parsley, and season with salt and pepper.
- Serve immediately with optional Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean