Mediterranean octopus and lemon pasta
Mediterranean octopus and lemon pasta with wholewheat spaghetti, fresh octopus and garlic. An Italian-style dinner with seafood, lemon and olive oil.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 580 kcal per serving
- Protein: 32 g
- Fat: 22 g
- Carbs: 65 g
Ingredients
- 250g wholewheat spaghetti
- 300g octopus
- 2 garlic cloves
- 1 lemon
- 3 tbsp olive oil
Method
You’ll need: frying pan · saucepan · chopping board · knife · sieve
- Cook the wholewheat spaghetti in salted water until al dente, and save a mug of pasta water before draining.
- Cut the tentacles of the pre-cooked octopus into thin slices.
- Heat the olive oil in a large frying pan and briefly fry the finely chopped garlic without letting it brown.
- Toss the octopus in the hot garlic oil for just one minute, so it doesn't turn rubbery.
- Add the hot pasta, a good squeeze of lemon juice and a little pasta water to the pan and toss everything until the sauce turns creamy.
Good to know
Tender octopus and fresh lemon bring that holiday feeling straight to your plate. The flavours are pure, intense and very fresh.
Swaps
Octopus → prawns (if you can't get octopus – just like octopus, prawns need only very little heat in the pan).
Cooking tips
Always use octopus that's already been cooked by the fishmonger. Raw octopus needs hours of simmering before it's even edible.
Storage
Seafood pasta loses its delicate texture and turns tough when reheated. This dish is best eaten up straight away on the evening you make it.
Allergens
Contains molluscs and gluten. Completely lactose-free and nut-free.
Dairy-free recipes
