Spaghettone with Pumpkin and Octopus Cream

Method

1. Boil the octopus for about 50 minutes.
2. Meanwhile, clean the pumpkin and cut into very small cubes.
3. In a pan, heat oil, add garlic and thyme. Add the pumpkin cubes, season with salt and pepper, add a little water. Cook for 15 minutes.
4. When the octopus is tender, cut into pieces, keeping one tentacle whole.
5. In another pan, heat oil, add garlic and thyme. Add the octopus pieces, season with a pinch of salt and pepper.
6. Blend the cooked pumpkin into a smooth cream, adding water if necessary. Transfer the cream to a pan.
7. Cook the spaghetti in boiling salted water.
8. When the pasta is almost done (2 minutes before al dente), drain it and transfer to the pan with the pumpkin cream. Finish cooking, adding pasta water and stirring continuously.
9. Serve the pasta, place the octopus pieces in the center, and sprinkle with fresh thyme.