Spaghetti with Octopus

1 lb. fresh or frozen octopus (select smaller sizes to shorten cooking time)
1/4 cup olive oil
2 cloves garlic, chopped fine
1 bay leaf
1/2 tsp. dried oregano
1/4 cup fresh italian parsley, chopped
1 small red chili pepper, minced
1 (15 oz.) can whole tomatoes with juice, cut in pieces
1/4 cup white wine
salt and pepper
1/2 lb. dried spaghetti

1. Rinse octopus and place into a large pot with enough cold water to cover. Add a spoon of salt and bring to a boil. Reduce heat and simmer for 30 minutes. Drain and allow to cool. Remove eyes and beak and slice into bite-size pieces.

2. Heat the olive oil in a large skilled and saute the garlic for a few seconds. Add the sliced octopus, tomatoes, wine, herbs and chili pepper. Stir and cook over low heat, for about 30 minutes. Season to taste with salt and pepper.

3. Bring a large pot of water to a boil. Salt lightly and add spaghetti; cook according to diretions or until al dente. Drain and stir into octopus sauce. Serves 2.


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