ItalianNeapolitan
Spaghetti with Baby Octopus alla Luciana
by Manu Food · 60K subscribers on YouTube
A classic Neapolitan-style pasta dish featuring tender baby octopus (moscardini) simmered in a rich tomato sauce with capers and parsley, then tossed with spaghetti. The sauce is reduced until dense and creamy, finished with a drizzle of extra virgin olive oil.
- Difficulty
- medium
Ingredients
10 items- Baby OctopusBaby octopus, cleaned
- 1 pcsGarlic1 clove, crushed
- Extra Virgin Olive OilFor cooking and finishing
- Chili Pepper(optional) — To taste
- White WineA splash for deglazing
- Pomodori Pelati in BarattoloCanned whole peeled tomatoes, generous amount
- Desalted CapersRinsed capers
- SaltTo taste
- ParsleyChopped fresh parsley
- SpaghettiDry pasta, cooked al dente
Method
- Clean the moscardini: remove the mouth and eyes, then turn the head inside out and rinse under running water to remove any residue.
- Sauté a crushed garlic clove in extra virgin olive oil; add chili pepper if desired.
- Add the moscardini head-down and cook briefly.
- Deglaze with a splash of white wine, then remove the garlic clove.
- Add canned tomatoes (generous amount). Do not salt yet.
- Lower the heat, cover, and let cook for about 10 minutes.
- After 10 minutes, remove the lid and add rinsed capers. Continue cooking uncovered until the sauce thickens.
- Adjust salt, turn off the heat, and stir in chopped parsley.
- Remove the moscardini from the sauce and set aside.
- Cook the spaghetti al dente. Reserve some pasta cooking water.
- Add a little pasta water to the sauce, then finish cooking the spaghetti in the sauce, adding more pasta water as needed to keep it creamy.
- When the pasta is cooked and creamy, add a drizzle of extra virgin olive oil and toss quickly.
- Plate the spaghetti, top with the moscardini, and garnish with a parsley leaf.
