Italian
Spaghetti and Octopus alla Luciana
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Neapolitan dish of spaghetti and octopus cooked in the Luciana style, with a rich sauce of tomato, garlic, parsley, and white wine. The octopus is first sautéed, then simmered in tomato sauce, and finally the pasta is finished in the same sauce for a creamy, flavorful result.
- Difficulty
- medium
Ingredients
8 items- OctopusWhole octopus, cleaned
- Olive OilExtra virgin olive oil
- GarlicCloves of garlic, whole or sliced
- ParsleyFresh parsley, chopped
- White WineDry white wine
- Tomato PassataStrained tomato puree
- Spaghettoni Di GragnanoThick spaghetti from Gragnano, about 50 cm per person
- SaltFor pasta water and seasoning
Method
- Clean the octopus thoroughly, removing the beak and innards, and rinse well.
- In a casserole, heat olive oil and add garlic and parsley. Add the octopus and brown it on all sides.
- After about 15 minutes, deglaze with a generous splash of dry white wine. Let the alcohol evaporate.
- Add tomato passata (strained tomatoes) and cook for 40 minutes, until the octopus is tender.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti (about 50 cm per person) until al dente. Reserve some pasta water.
- Once the octopus is cooked, remove it from the sauce and set aside.
- Transfer the al dente spaghetti to the octopus sauce, add a little pasta water if needed, and finish cooking the pasta in the sauce (risottare) until it is creamy and well coated.
- Plate the spaghetti, top with the whole octopus or pieces, and drizzle with extra sauce. Serve immediately, with bread for 'scarpetta' (sopping up the sauce).
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
