Baby Octopus Pasta without Tomatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Reserve 1 cup of pasta water before draining

Step 2

Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1 minute until fragrant, making sure not to burn the garlic.

Step 3

Cook the Octopus: Turn the heat up to medium-high. Add the baby octopus to the skillet. Sauté for 3 to 5 minutes as they release their natural juices.

Step 4

Deglaze with Wine: Pour in the white wine. Let it simmer and bubble until the alcohol smell cooks off and the octopus becomes tender (about 3 to 5 minutes). Season with salt and black pepper.

Step 5

Toss and Emulsify: Add the drained pasta directly into the skillet with the octopus. Pour in a splash of the reserved pasta water. Toss vigorously over high heat for 1 minute until a light, glossy sauce coats the noodles.

Step 6

Garnish and Serve: Remove from heat, stir in the fresh parsley and lemon zest (if using), and serve immediately.