Recipe Index

Ingredients

• 12 oz. linguine
• Kosher salt
• 5 Tbsp. extra-virgin olive oil, divided
• ½ cup panko
• 2 4.2-oz. cans octopus (preferably Matiz), drained, patted dry
• 5 garlic cloves, coarsely chopped
• 3 Tbsp. coarsely chopped drained capers
• ¼ tsp. crushed red pepper flakes
• Freshly ground black pepper
• 1 cup dry white wine
• ½ cup (packed) finely chopped parsley
• 4 Tbsp. unsalted butter
• 1 lemon

Method

1. Cook the linguine in a large pot of boiling salted water, stirring occasionally, until it is al dente, then drain it and keep back a cup of the pasta cooking liquid.
2. Toast the panko in 2 tablespoons of the olive oil in a large skillet over medium-high heat, seasoned with kosher salt, for about 3 minutes until golden and crisp, and tip the crumbs into a small bowl, wiping the skillet out.
3. Sear the drained, patted-dry octopus in another 2 tablespoons of olive oil in the same skillet over medium-high heat for 2 to 3 minutes, tossing occasionally, until its edges turn golden and crisp, then lift it onto a plate with a slotted spoon.
4. Cook the chopped garlic and capers in the remaining tablespoon of olive oil in the skillet for about 2 minutes, add the crushed red pepper flakes with a big pinch of salt and plenty of black pepper for a fragrant minute, then pour in the white wine and reduce it by two-thirds, about 4 minutes.
5. Return the linguine to the skillet over medium-low heat with the parsley, butter and half a cup of the reserved cooking liquid, tossing often and adding splashes more liquid as needed until the pasta is glossy and coated.
6. Take the pan off the heat, fold the crisped octopus back through, grate the zest of the lemon over everything and squeeze in the juice of half of it, then bowl the pasta up under a scattering of the toasted panko, with the other lemon half cut into wedges for the table.

Total: 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data