Octopus is so easy to find, it’s too bad people don’t cook with it more. You can buy it fresh at fish stores or frozen at Asian markets. For this recipe, I prefer small baby octopus that are defrosted in advance of cooking. The wine that is added to the sauce gives the pasta a nice stained look.

Ingredients and Directions:

Serves 4.

• Salt
• 2 pounds octopus, cleaned or substitute frozen baby octopus
• 2 tablespoons extra-virgin olive oil
• Hot read chili flakes
• 1/2 cup oil-cured black olives, pitted
• Freshly ground pepper
• 1/2 cup dry red wine
• 1 pound good-quality linguine
• 2 tablespoons chopped fresh parsley
• Crusty bread

Bring a pot of water to a boil.

Continue reading Linguine piccanti con polpo e olive: Spicy linguine with octopus and olives at Our Italian Table.

Let it snow, let is snow, let it snow! We had a foot of snow here last evening which gives me an opportunity to slow down and post a few recipes that have been waiting in the queue!  This simple dish is my all-time, hands-down favorite pasta – I order it at every opportunity in Italy and have had it made with tomatoes, cream and simply dressed, as with this version.  And this simple preparation is my favorite – the taste of the tender clams mingled with the garlicky broth never disappoints. 

Continue reading Linguini alle Vongole (Pasta with Littleneck Clams) at Our Italian Table.