by yuko
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thehappycook's Testing Notes:
Expand Collapseyuko's Notes:
Expand1 pound baby octopus (cleaned) Ask a question about this ingredient
3 tablespoons minced galic clove Ask a question about this ingredient
grated lemon zest from half lemon Ask a question about this ingredient
fresh lemon juice from half lemon Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
pepper Ask a question about this ingredient
3/4 pounds dry linguini Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
pinches red pepper flakes Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
4 tablespoons panko Ask a question about this ingredient
1 tablespoon Italian parsley (chopped) Ask a question about this ingredient
1/2 tablespoon mint (chopped) Ask a question about this ingredient
Separate the baby octopus head and tentacles and put them in a bowl or a zipper bag.
Ask a question about this stepAdd 1tbsp minced garlic, lemon zest, lemon juice, extra virgin olive oil, salt and pepper and mix well, massaging it all with your hands. Keep the mixture in the refrigerator at least 30 minutes up to overnight.
Ask a question about this stepMake the herbed bread crumbs: Heat the olive oil in a small fry pan over medium heat and add panko. Stir constantly until panko is golden brown. Do not burn. Remove from heat and add the parsley, mint and salt. Set it aside.
Ask a question about this stepGrill the octopus: When you are ready to cook the octopus, heat a grill pan until it's really hot. Or you can use an outdoor grill. Grill the heads for 2 minutes on each side and tentacles for 3-4 minutes on each side until they are slightly charred. Do not over cook. Cut tentacles into quarters.
Ask a question about this stepPasta: Bring a big pot of water to a boil and add some salt. Boil the linguini until al dente. Save 1/2 cup of cooking water.
Ask a question about this stepAssemble: In a large fry pan, heat the olive oil and add 2tbsp garlic and the red pepper flakes and cook until they are fragrant without burning. Add the cooked linguini and the grilled octopus and toss well. Add the reserved pasta water and toss everything again. Season to taste with salt and pepper. Plate the pasta and top with herbed bread crumbs right before serving.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
I made this for dinner tonight. I used frozen baby octopus. I read many different recipes about preparing octopus. Most suggested pre-cooking - usually by boiling - the octopus before grilling, etc. I asked the question on this recipe and received - a very prompt - answer that said since this is baby octopus that is not needed. I marinated the octopus overnight and grilled for a rather short amount of time. It was definitely cooked and very chewy. The flavor was outstanding, but next time i will try pre-boiling.