Italian
Pasta with Baby Octopus, Pecorino and Rosemary
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and delicious pasta dish featuring tender baby octopus (moscardini), savory pecorino cheese, and fragrant rosemary. Chef Max Mariola shows how to clean and cook the octopus, then toss with al dente spaghetti and a touch of chili for a perfect Italian meal.
- Servings
- 2
- Difficulty
- medium
Ingredients
7 items- 300 gBaby OctopusBaby octopus, cleaned
- RosemaryTo taste (a few sprigs)
- GarlicTo taste (1-2 cloves)
- PecorinoGrated, to taste
- Chili PepperChili pepper, to taste (optional)
- SpaghettiSpaghetti alla chitarra or regular spaghetti, for 2 servings
- Extra Virgin Olive OilExtra virgin olive oil, as needed
Method
- Clean the moscardini (baby octopus): remove the head, eyes, and beak, then rinse thoroughly.
- In a pan, heat olive oil and lightly brown a clove of garlic and a sprig of rosemary. Remove the garlic to avoid burning.
- Add the cleaned moscardini to the pan and cook for a few minutes. Deglaze with a splash of white wine and let the alcohol evaporate.
- Cook spaghetti in boiling salted water until al dente (reserve some pasta water). Drain the pasta when it is still slightly undercooked.
- Transfer the pasta to the pan with the moscardini, add a little pasta water, and finish cooking together until creamy. Remove from heat and stir in grated pecorino cheese. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
