Octopus and Salami Bucatini
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- Total time
- 25 min
- Serves
- 2-4
Ingredients
- 1/2 pound bucatini (or any long pasta)
- About 1 cup of salted pasta water
- 2 tablespoons extra virgin olive oil, plus more to finish
- 2 ounces tartufo salami, small pieces
- 1 3.8 ounce tin Octopus in Garlic Sauce
- 2 tablespoons preserved lemon, sliced thin
- 3 garlic cloves, sliced thin
- Pinch of chili flake
- 1 handful of parsley leaves and some stem, chopped
- Salt and Pepper to taste
Steps
- 1
Cook pasta according to the directions on the package, reserve 1 cup of the pasta water.
- 2
In a sauté pan, crisp the salami in the olive oil, remove from the oil and set aside.
- 3
Pat the octopus dry, and quickly crisp in the residual oil, being careful not to overcook, remove from oil and set aside
- 4
Add the garlic, preserved lemon, and chili flake to the oil, cook until fragrant, about 30 seconds.
- 5
Add the pasta water to the pan and bring to a boil.
- 6
Add the pasta and stir to coat, then add the parsley and toss thoroughly.
- 7
Return the crisped salami and octopus to the pan. Drizzle olive oil and crack some black pepper.
Source: thechoppingblock.com·Own this recipe or photo? Request removal