Braised Octopus Linguine with Nduja & Lemon

*Prep time: 20 mins | Cook time: 1 hour 15 mins*

### **1. The Essentials**

* **The Octopus:** 1 medium Octopus (1.5–2 lbs), cleaned.

* **The Base:** **1 tbsp** Nduja (spicy spreadable pork sausage—provides "bold flavor") or tomato paste + red chili flakes.

* **The Aromatics:** 2 cloves Garlic (sliced thin), 1 Shallot (minced), **½ cup** Dry White Wine.

* **The Pasta:** 8 oz Linguine or Gragnano Spaghetti.

* **The Brightness:** Fresh Italian parsley, Lemon zest, and high-quality Extra Virgin Olive Oil.

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### **2. The Method**

#### **The Tenderizing Braise**

1. **The Pot:** Place the octopus in a heavy pot (Dutch oven) with *no liquid*. Add a cork (an old Mediterranean trick) or just a lid.

2. **The Simmer:** Cook on the lowest heat possible for 45–60 minutes. The octopus will release its own "vibrant" purple juices and cook in them until tender.

3. **The Slice:** Once tender, remove and let cool. Slice the tentacles into bite-sized coins, leaving the curly tips whole for visual elegance.

#### **The Sauce & Sear**

1. **The Crisp:** In a large skillet, heat oil over high. Sear the octopus pieces for 2 minutes until the edges are crispy. Remove and set aside.

2. **The Sauce:** In the same pan, sauté shallots and garlic. Stir in the **Nduja** until it melts into a red, fragrant oil.

3. **Deglaze:** Pour in the white wine, scraping up the bits. Let it reduce by half.

#### **The Marriage**

1. **Pasta:** Boil pasta in salted water until 1 minute before *al dente*.

2. **Emulsify:** Transfer pasta to the skillet with a splash of starchy pasta water. Toss vigorously until the spicy, oceanic sauce coats every strand.

3. **Finish:** Fold the octopus back in, along with a handful of chopped parsley and a generous squeeze of lemon.

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### **3. Plating Art Suggestion**

* **The Nest:** Using a carving fork, twirl the pasta into a long, elegant nest across a dark, shallow bowl.

* **The Crown:** Arrange the crispy octopus tentacles on top, ensuring the "curly" tips are visible.

* **The Detail:** Finish with a fine grating of lemon zest and a few droplets of vibrant green herb oil around the edges.

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### **Chef’s Tip for "Silky" Texture**

> Don't throw away all the purple liquid from the braising pot! Adding just two tablespoons of that concentrated "octopus tea" to your pasta sauce adds an incredible depth of color and umami that separates an amateur dish from a restaurant-quality masterpiece.