Spaghetti with octopus in white, with the addition of pine nuts and lemon zest, is a fresh, tasty and very quick dish to prepare. However, you need to boil the octopus in advance so you can sauté it in the pan with lemon and pine nuts while the pasta cooks, giving you a Mediterranean first course full of flavor and summer colors even if you’re on holiday.
I love octopus and when I buy it I always prefer small octopuses of 600 g each, so I cook 3 at once in a large pot and then over the next few days I feast on them; take a look at the octopus and potatoes recipe and the Venere rice salad with octopus so you’ll have different ideas on how to use octopus too!!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 116.17 (Kcal)
- Carbohydrates 10.76 (g) of which sugars 0.85 (g)
- Proteins 6.11 (g)
- Fat 5.61 (g) of which saturated 0.85 (g)of which unsaturated 1.12 (g)
- Fibers 0.74 (g)
- Sodium 363.75 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for spaghetti with octopus in white
- 11 oz spaghetti
- 14 oz octopus (boiled)
- 2 tbsp pine nuts
- 1 lemon (juice and grated zest)
- 1 tbsp parsley
- 3 tbsp extra virgin olive oil
- 2 pinches salt
- 2 cloves garlic
Preparation Spaghetti with octopus in white
To prepare spaghetti with octopus in white, first you need to cook the octopus and let it cool so you can cut it into pieces.
If you don’t know how to clean and cook octopus, see HOW TO COOK OCTOPUS.
In the meantime, bring enough lightly salted water to a boil to cook the spaghetti.
In a large skillet pour the extra virgin olive oil with the whole garlic cloves and lightly brown them.
Chop the parsley, grate the lemon zest and squeeze the juice.
Cut the cooled octopus into small pieces and add them to the skillet with the garlic cloves, letting them absorb the flavors well, then remove the garlic cloves.
Drizzle the octopus with the lemon juice and, as soon as the spaghetti are cooked al dente, drain them into the skillet with the sauce.
Add a ladle of the cooking water and toss everything together.
After a couple of minutes turn off the heat, add the pine nuts toasted in a dry pan, the grated lemon zest and the parsley.
Season with salt, mix well and plate, decorating with extra parsley and more lemon zest and…
ENJOY YOUR MEAL
Storage — Spaghetti with octopus in white
The spaghetti prepared like this should be eaten immediately; however, you can prepare the octopus the day before and sauté and season it when you cook the pasta.
Variations
You can use chopped pistachios instead of pine nuts
Other recipes
If you want to see other kinds of recipes you can return to HOME.
