Fettuccine with Octopus and Porcini Mushroom Sauce

Method

1. Clean the porcini mushrooms: remove the base with a paring knife, then wipe off any soil with a damp cloth. Do not wash them as they absorb water and lose flavor.
2. Slice the mushrooms into strips about 4-5 mm thick.
3. Place a pot on the stove with a drizzle of olive oil. Heat it, then add a peeled garlic clove and crumbled chili pepper.
4. When the oil is hot, add the mushrooms and sauté briefly.
5. Add peeled tomatoes (or passata for a creamier result) and a spoonful of tomato concentrate, plus a couple of bay leaves.
6. Add water until the sauce is covered, and bring to a boil.
7. Add the octopus (already cleaned and eviscerated), cover the pot, and cook for about 1 hour.
8. After one hour, the octopus is cooked. Remove it and cut into pieces of about 1-2 cm.
9. Return the octopus pieces to the sauce. (You may change to a larger pot if needed.)
10. Remove the garlic clove and bay leaves. Season with salt and add a few sprigs of fresh thyme. Continue cooking for another 10-15 minutes.
11. Meanwhile, cook the pasta (fettuccine) in salted boiling water.
12. When the pasta is al dente, drain it directly into the sauce.
13. Toss well to coat the pasta thoroughly. Serve immediately.