If you want to dive into the flavors of the sea, you need to prepare pasta with squid and baby octopus. Its intoxicating aroma immediately takes you to the seaside, with the briny scent tickling your nose, the sound of waves caressing the shore, and the sun reflecting on the clear water.
I still remember the first time I made it. It was a warm summer day, and while strolling through the market, I came across a stall of the freshest fish. Shiny squid, lively-looking baby octopus, all inviting. I couldn’t resist and, inspired by a sudden urge, decided to create something that captured the essence of the sea in a dish.
The tenderness of the squid and the softness of the baby octopus blend perfectly with a sauce of fresh cherry tomatoes, a touch of garlic and parsley, along with capers and Taggiasca olives. It’s a recipe that smells of simplicity but always manages to surprise with its bold and authentic flavor.
And then there’s the pasta, the heart of every Italian dish. Whether it’s short pasta like trofie or paccheri, or long pasta like spaghetti or linguine, the important thing is that it can gather all the sauce, leaving that intense and salty flavor that only the sea can give.
If you’ve never tried it, I recommend doing so as soon as possible. It’s a simple recipe but requires love and attention because, like every seafood dish, the secret lies in the freshness of the ingredients and respecting their nature. The next time you’re at the market, stop in front of the fish stall and pick the best squid and baby octopus to create this delicious main course.
Try these other tasty seafood mains:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 553.96 (Kcal)
- Carbohydrates 36.12 (g) of which sugars 6.84 (g)
- Proteins 25.03 (g)
- Fat 31.43 (g) of which saturated 4.97 (g)of which unsaturated 5.32 (g)
- Fibers 4.01 (g)
- Sodium 1,074.51 (mg)
Indicative values for a portion of 350 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 Pasta with Squid and Baby Octopus
- 14 oz squid
- 9 oz baby octopus
- 2 cups cherry tomatoes
- 1 cup Taggiasca olives
- 2.1 oz capers in salt
- 0.8 cup white wine
- 0.4 cup extra virgin olive oil
- 1 bunch parsley
- 1 pinch salt
- 12.7 oz pasta
Preparation of Pasta with Squid and Baby Octopus
First, clean the fish. Separate the tentacles from the squid sacs, remove the innards and the quill present in the sacs, and finally remove the skin. Also, remove the eyes and the beak from the tentacle part. For the baby octopus, remove the beak, eyes, and any impurities in the head.
Now cut the fish into pieces.
In a pan, sauté the garlic clove with 2.7 oz of oil. Then, add the baby octopus and cook for 5–6 minutes. Next, add the squid and continue cooking for another 5 minutes.
Deglaze with white wine and add the cherry tomatoes, which you’ve diced and lightly salted, along with a bit of fresh parsley. Continue cooking over moderate heat for 6 minutes.
Add the desalted capers and whole, pitted Taggiasca olives. Let it flavor for a few minutes.
Meanwhile, cook the pasta al dente (I opted for trofie, but you can choose another type). Then, drain it directly into the pan with the sauce, adding a couple of ladles of cooking water.
Sauté over high heat for a few minutes. Serve the pasta with squid and baby octopus with a drizzle of raw olive oil and more parsley.
Storage
Pasta with squid and potatoes can be stored in the fridge for up to 1–2 days. When reheating, do so over low heat in a pan, adding a bit of water or broth to prevent the pasta from drying out too much.
Related recipes
Pasta with Mussels, Clams, and Cherry Tomatoes: a Culinary Masterpiece of Simplicity and Taste
Pasta with Shrimps and Olives: a Simple and Tasty Seafood Main
Pasta with Mussels and Zucchini Blossoms: the Secret of Harmony between Sea and Land
FAQ
Can this dish be made spicy?
Yes, you can add fresh or dried chili pepper to the initial sauté.
How can I prevent the squid and baby octopus from being chewy?
To prevent them from becoming chewy, it’s important not to overcook them. Cooking times should be short and controlled.
What type of pasta is recommended?
For this type of main, you can choose either long pasta, like spaghetti or linguine, or opt for short pasta like trofie or paccheri. The important thing is that the pasta wraps well around the sauce.
