Tender Octopus Oil Pasta: A Delightful Seafood Twist
Tender Octopus Oil Pasta: A Delightful Seafood Twist
How to Make Flavorful Octopus Oil Pasta, Using Cooked Octopus Instead of Shrimp
Discover how to create a restaurant-quality oil pasta right in your kitchen, featuring tender cooked octopus. This recipe offers a delightful alternative to shrimp, infused with aromatic garlic, fresh green onions, and a hint of chili. It’s a simple yet elegant dish perfect for any occasion.
Ingredients- 10 stalks of green onions (scallions), trimmed and separated into white and green parts
- 1 Tbsp minced garlic
- 2 Korean green chilies (seeds removed, finely chopped)
- 1 cooked octopus leg (approx. 200g)
- 7 Tbsp olive oil
- 1 tsp salt
- Pinch of black pepper
- 2 Tbsp cooking wine (cheongju)
- 150g pasta (e.g., spaghetti, linguine)
Cooking Instructions
Step 1
First, prepare your green onions. Finely chop 10 stalks, separating the white parts from the green parts. Keep them in separate bowls. This separation allows for better control over flavor and texture during cooking.
Step 2
Next, take one cooked octopus leg, weighing approximately 200g.
Step 3
Slice the octopus leg as thinly as possible. If the octopus is slightly frozen, it will be much easier to achieve thin slices. Thinly sliced octopus integrates beautifully into the pasta.
Step 4
Now, let’s start making the pasta. Heat a pan over medium-low heat and add 1 tablespoon of minced garlic along with the white parts of the chopped green onions.
Step 5
Pour in 7 tablespoons of olive oil to build a fragrant base. Sauté the garlic and green onion whites until they become aromatic.
Step 6
Once the garlic and green onions are fragrant and the oil begins to shimmer gently, it’s time to add the octopus.
Step 7
Add the thinly sliced octopus to the pan and sauté briefly, ensuring it doesn’t burn.
Step 8
After lightly sautéing the octopus, pour in 2 tablespoons of cooking wine (cheongju). This step helps to remove any potential fishy odors and adds another layer of flavor as it cooks off.
Step 9
Now for the final additions. Add the green parts of the green onions and 2 finely chopped Korean green chilies. You can adjust the amount of chili to your preference for spiciness.
Step 10
Stir everything together and sauté for another minute, allowing the flavors to meld and the ingredients to coat evenly.
Step 11
Chef’s Tip: The mixture at this stage is essentially a delicious octopus ‘gambas al ajillo’. It’s wonderful served with crusty bread for dipping! (The original recipe notes that this dish inspired the creation of the pasta.)
Step 12
Time to cook the pasta! Boil 150g of your chosen pasta according to the package directions, aiming for exactly 7 minutes to achieve a perfect al dente texture.
Step 13
Drain the pasta, reserving some of the cooking water. Add the cooked pasta directly into the pan with the octopus and oil mixture. Toss well to coat the pasta evenly with the flavorful sauce.
Step 14
Add 2-3 ladles of the reserved pasta water to create a silky sauce. Season with salt to taste, and your exquisite Octopus Oil Pasta is ready to be enjoyed!
