Octopus & Garlic Butter Fettuccine
Another day and another family dinner. Tonight it is for Wifey & Strawberry Blonde. I dug out some incredible Freemantle Octopus legs from the freezer. I originally sourced these from our ChillaxBBQ BFF Shaun @ Orca, and they are beauties. Huge things. And we had all the other ingredients in the cupboards at home so folks it is absolutely #BillWallaceFriendly, but #NotKinibbsyKiddleWagyuFriendly. The recipe idea popped into my head this morning. I am going to brine the octopus low and slow to make it (hopefully) super-tender. These bad boys are getting SIX HOURS in the oven at 100 degrees in some salty water in my French cast-iron pot. That’s it. Nothing else. Just a little salt water, the raw octopus legs, and 3,600 minutes. I hope this turns out OK? I then plan to make some garlic butter Fettuccine with a little parsley, slice up that octopus and mix it together… Wish me luck…
Octopus & Garlic Butter Fettuccine
Easily enough for four peeps;
- 1x packet of Fremantle octopus legs from Orca
- 1x handful of Fettuccine
- 1/2 cup finely chopped parsley
- 2x Tbsp finely chopped garlic
- 1x small red onion – sliced thin
- 1/2 fresh lime
- 2″ knob of salted butter
- Sea salt & cracked black pepper
Ready, steady, go…
- I used my French cast-iron pot for the low and slow octopus;
- Rinse the octopus legs in freshwater and pop them in the pot
- Add about 2 cups of fresh water
- Sprinkle in some sea salt & cracked black pepper
- Lid on and in the oven at 100 degrees for six hours – just leave it alone
- 30 minutes before the end of the cooking of the octopus, get a large saucepan half full with water on the gas and bring to a boil;
- Season the water well with sea salt & add in the Fettuccine and cook off until al dente;
- Drain, but save a little of the cooking water;
- Big fry pan on the heat and throw in the garlic, butter, and red onion and sweat it down a little;
- Throw in the cooked pasta and the cooking water, mix it around and make sure the pasta gets all coated with the juices;
- Slice the octopus legs up into bite-sized pieces and throw them into and mix around;
- Plate up like the picture, and to finish;
- Drizzle with some Olive oil
- Squeeze the 1/2 lime over the top
- Sprinkle the finely chopped fresh parsley all over like in the picture
- And that is that…
