Adriatic Spaghetti (Spaghetti dell'Adriatico)

Serves 4 to 6.

Ingredients:

   1 sm    Octopus (about 3 1/4 pounds)

 1/2 cups  Olive oil
   pinch   Rosemary
   1    Bay leaf
   pinch   Oregano
   1 tsp   Cumin seeds
         Chopped parsley
   1    Green chile pepper, chopped
 1/2 lb    Tomatoes, peeled and cut in strips
   3       Cloves garlic, (inner buds removed), chopped
         Salt and pepper
   1 lb    Spaghetti

The octopus must be very carefully washed

and dried, and the mouth removed.

Cover the bottom of a saucepan with oil;

add the rosemary, bay leaf oregano, cumin
seeds, parley, chili pepper, tomatoes and
chopped garlic.

Place the octopus on top of this mixture

and season with salt and pepper.

Cover the pot very tightly and simmer for

about 45 minutes.

Cook the spaghetti in plenty of boiling

salted water until it is 'al dente' (firm
to the bite).

Drain and turn onto a warm serving dish.

Mix the octopus sauce into the spaghetti.

Serve piping hot.

From "Feast of Italy", translated from

the Italian edition published by Arnoldo
Mondadori Editore, 1973.

Consulting Chef, Giorgio Gioco. Thomas

Crowell, New York. ISBN 0-690-00059-6
Da herb recipe