Spaghetti with Octopus White Ragù

Method

1. Cut the octopus into small pieces, remove the beak, and cut the head into strips.
2. Wash and halve the cherry tomatoes.
3. In a casserole, heat olive oil, add garlic cloves, sliced chili, and parsley stems. Sauté.
4. Add the cut octopus and sear for 5 minutes without adding any liquid. Season with black pepper.
5. After 5 minutes, add the halved tomatoes, stir, cover, and cook over very low heat for 45-55 minutes, until the octopus is tender.
6. Taste and adjust salt. Remove the garlic cloves.
7. Add the spaghetti directly to the ragù and cook until al dente, adding boiling water if needed, for about 13-14 minutes.
8. Finish with a drizzle of olive oil and fresh chopped parsley. Optionally, add grated lemon zest.
9. Serve immediately.