epicurious3.6
Easy Octopus Pasta
Calling all tinned fish lovers! Crisped up canned octopus, plus the oil it’s packed in, shines in this briny, white wine-spiked weeknight linguine dinner.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
📝 Preparation Steps
1
Cook 12 oz. linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
. linguine12 oz
2
Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add ½ cup panko, season with kosher salt, and cook, stirring often, until golden brown and crisp, about ⏱️ 3 minutes. Transfer to a small bowl. Wipe out skillet.
. extra-virgin olive oil, divided5 TbspKosher salt
3
Heat 2 Tbsp. extra-virgin olive oil in same skillet over medium-high. Add two 4.2-oz. cans octopus, drained, patted dry, and cook, tossing occasionally, until golden brown and crisp, 2–⏱️ 3 minutes. Using a slotted spoon, transfer to a plate.
. extra-virgin olive oil, divided5 Tbsp4.2-oz. cans octopus (preferably Matiz), drained, patted dry2
4
Add remaining 1 Tbsp. extra-virgin olive oil to same skillet. Cook 5 garlic cloves, coarsely chopped, and 3 Tbsp. coarsely chopped drained capers, stirring often, until slightly softened, about ⏱️ 2 minutes. Add ¼ tsp. crushed red pepper flakes and a big pinch of salt; season generously with freshly ground black pepper. Cook, stirring constantly, until combined and fragrant, about ⏱️ 1 minute. Add 1 cup dry white wine and cook, stirring often, until reduced by two thirds, about ⏱️ 4 minutes.
. extra-virgin olive oil, divided5 Tbsp. coarsely chopped drained capers3 TbspFreshly ground black pepperdry white wine1 cup
5
Add pasta, ½ cup (packed) finely chopped parsley, 4 Tbsp. unsalted butter, and reserved ½ cup pasta cooking liquid to skillet; reduce heat to medium-low. Cook, tossing often and adding remaining pasta cooking liquid a little at a time as needed, until pasta is coated. Remove from heat. Add octopus, then finely grate zest from 1 lemon over. Cut lemon in half. Squeeze in juice from 1 half and toss to combine. Cut remaining half into wedges.
. unsalted butter4 Tbsplemon1
6
Divide pasta among shallow bowls and top with panko mixture. Serve with lemon wedges for squeezing over.
lemon1
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