Kitchen Antics - The Octopus Pasta

There is a lot to be said in terms of taste as well as health benefits about octopus - but if I catch you feeding it to your mice, then I'll break your goddamn arms.

This particular recipe will call upon your ability to monitor a hot barbeque, as well as try your patience for at least three hours while the tiny little buggers marinate.

For this recipe, you will need

The Marinade/Barbeque Component

• 1 kg cleaned baby octopus (allow about 400-500 grams per head if you want to cook for a party)
• 1 bottle of cheap Ouzo + tumbler full of ice
• 3 tablespoons lemon juice (fresh is best - bottled is convenient & easier)
• 1 tablespoon of water
• 1 clove of garlic
• 1 tablespoon Coriander
• 3-4 tablespoons of sweet chili sauce (depending on the tolerance for 'The Spicy' of you and/or your guests)
• 1 Stereo for Special Music - Ween: The Pod
• Freshly ground black pepper

The Sauce Component

• 1 handful fresh basil - chopped
• 1 (500g) jar plain tomato pasta sauce
• 1/2 onion - finely chopped

The Pasta Component

Enough fettuccine for as many people as you're feeding.

Method

Clean the baby octopus if they weren't purchased in such a state. If they were, then check every single one of them, as you don't really want to eat their brains or mouths. (It's ok to feed these bits to mice). Put them in a large, flat dish and refrigerate.

Combine lemon juice, chili (sauce or minced), black pepper, garlic, soy sauce and water in a cup and stir until it's evenly consistent. Pour this over the octopus and refrigerate for at least 3 hours.

Take a handful of ice and put it in the tumbler. Pour a slug of ouzo over this and add a slice of lemon. Swill this back appropriately.

When the time is right, crank up your music and cook on a hot barbeque plate (with olive oil and the marinade). DO NOT allow your octopus to get crispy.

To make the sauce, finely chop the onion and heat in saucepan with a touch of olive oil until brown. Add the tomato pasta sauce and chopped basil and stir over medium heat.

Cook the fettuccine (get Barilla or get vastly disappointed) in a large pot of boiling water with a large pinch of salt until 'al dente' (which is Italian for 'let's eat').

Serve in a large pasta bowls as follows: octopus goes on the fettuccine and the sauce is poured over the top. It's not rocket science.

Published on Saturday, 31 December 2005