Spring Delight! Fresh Baby Octopus Oil Pasta
A Delicate Oil Pasta Recipe with Seasonal Baby Octopus and Fragrant Wild Chives
Experience the vibrant flavors of spring with this delicate oil pasta featuring seasonal baby octopus. This recipe achieves a rich umami taste without requiring any special ingredients. Freshly foraged wild chives (dallae) are also added for an extra layer of authentic spring aroma and flavor. Enjoy the delightful combination of chewy baby octopus and fragrant chives.
Main Ingredients- 6 Baby Octopuses (cleaned)
- 100g Spaghetti
- 7 cloves Garlic
- 1 Red Chili
- 35g Wild Chives (Dallae)
- 1 Tbsp Olive Oil
- 1 Tbsp White Wine
Cooking Instructions
Step 1
First, prepare the baby octopus for your pasta. If you are using uncleansed octopus, please clean it thoroughly before proceeding. (Tip: Using pre-cleaned baby octopus can significantly reduce preparation time.)
Step 2
Prepare the water for boiling the pasta. In a large pot, bring about 1 liter of water to a boil. Add about three drizzles of olive oil and half a tablespoon of coarse salt to prevent the pasta from sticking.
Step 3
Once the water is boiling vigorously, add the 100g of spaghetti. Cook for 1-2 minutes less than the package instructions, aiming for al dente. (Tip: Reserve some of the pasta water before draining; it will be useful for cooking the pasta later.)
Step 4
Heat 1 tablespoon of olive oil in a pan over medium-low heat. Add the 7 cloves of garlic, sliced thickly, and sauté gently. It’s important to cook the garlic slowly until it releases its aroma.
Step 5
When the garlic begins to turn golden brown and fragrant, add the prepared baby octopus to the pan and sauté it briefly until it just starts to change color.
Step 6
To eliminate any fishy odor from the octopus and enhance its flavor, add 1 tablespoon of white wine and stir-fry together. (Tip: If white wine is unavailable, you can substitute it with rice wine or mirin.)
Step 7
Baby octopus can become tough if overcooked, so once its color changes, quickly remove it from the pan and set aside in a separate bowl. Next, add the 1 red chili, finely chopped, and the cooked spaghetti to the pan, and stir-fry.
Step 8
Add the reserved pasta water to the pasta in the pan, 2-3 tablespoons at a time, stirring and cooking until the sauce thickens slightly. Finally, return the reserved baby octopus to the pan. Add more pasta water as needed and continue to cook, stirring, until the baby octopus is fully cooked and tender.
Step 9
Taste the pasta and season with salt if it’s too bland, or a tiny pinch of sugar if it’s too salty. Turn off the heat. Add the wild chives, cut into 3cm lengths, to the pasta, reserving a small amount for garnish. Let them wilt gently in the residual heat. Finish with a sprinkle of black pepper for a perfectly completed baby octopus pasta!
