Spaghetti alla luciana: the recipe for a delicious starter with octopus sauce

It is one of the most appreciated dishes of the culinary tradition Neapolitanin particular of the maritime tradition: THE Spaghetti Luciana. It can be considered a single dish, if we also add the octopus; maybe a first course, if we only use the sauce of the fish we are going to eat next; it can even be considered a recovery plateif we use the rest of the octopus sauce seasoning for the spaghetti. Whichever way you want to see it, we’re facing a pleasure who fears no comparison. There the recipe is quick and easy: simply prepare the Luciana sauce with peeled tomatoes, baby octopus, olives, capers, chilli and parsley then season the pasta. Both are fine dormouse that the real octopusesthe taste changes very little. Let’s see together the recipe to make them perfectly with chef Raffaele Cardillo.

The recipe for spaghetti with octopus a la luciana

Start by cleaning the octopuses: remove the entrails, the beak, the eyes 1 and empties the bladder, which contains the fish’s juice. Brown the garlic in a pan with extra virgin olive oil 2, also add the pepper. As soon as the garlic is golden, remove it from the pan 3.

Add baby octopus 4 and also eliminate the pepper. Deglaze with the white wine and add the peeled tomatoes 5. Cook over low heat and add the desalted capers 6.

Almost at the end of cooking add the pitted black olives 7: the sauce should cook for a total of about 30 minutes. Cook the pasta in salted boiling water 8. Drain the spaghetti al dente and pour it into the pan with the sauce 9.

Manteca and add chopped parsley ten. Serve the spaghetti using a fork and a ladle 11 and add some baby octopus and the rest of the dressing. Spaghetti alla luciana is ready to be served 12.

storage

It is advisable to consume spaghetti alla luciana immediately after preparation. The sauce, on the other hand, will keep for 1 day in the refrigerator in an airtight container.