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From the galley:
smoked octopus pappardelle in white wine sauce
utilizes: smoked octopus


Alright, here's the plan:
1. Invite your octopus squeamish friends over
2. Make this pasta
3. Only tell them there's octopus in it after they rave about how much they love it*
Because the thing is: most folks don't actually hate the flavor of octopus. They just hate the idea of octopus.
We created this recipe as a really approachable way to incorporate octopus into meal. Nothing fancy or exotic about it: just octopus, pasta, white wine and olive oil -- the way the Mediterraneans have been doing it for hundreds of years.
Enjoy!
* This strategy is much riskier if your friend has recently watched The Octopus Teacher on Netflix. Would not recommend.

Cook Time: 15 minutes Prep Time: 15 minutes Serves: 4 - 6
Ingredients:
For the pasta:
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1 - 2 tins smoked octopus, sliced into chips or smaller chunks
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12 oz pasta (we used pappardelle, but linguine or angel hair would also be delicious!)
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5 cloves garlic, minced
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1 large shallot, finely diced
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1/4 cup olive oil
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5 tablespoons butter*
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2 tbsp heavy cream
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1/2 teaspoon red pepper flakes
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1/2 teaspoon fresh ground black pepper
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2/3 cup dry white wine (we used a sauvignon blanc)
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Optional: 6 oz fresh mushrooms, shiitake or similar
For finishing:
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Fresh lemon
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Fresh parsley, minced
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Freshly grated Parmesan cheese
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Flaky salt, if needed
* We used salted butter, and did not add any additional salt while cooking.
Directions:
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Bring a large pot of well salted water to a boil. Cook pasta just short of al dente, reserve 1/2 cup of pasta water
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In a large, heavy bottomed skillet, heat olive oil over medium. Sauté mushrooms and shallots until soft.
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Add garlic and red pepper flakes, sauté one additional minute
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Add pepper, wine, and butter to the skillet, bring to a low simmer
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Once simmering, turn heat to low. Stir in the heavy cream and octopus pieces. Keep on low for two minutes, until the octopus is warmed through.
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Add the pasta. Turn using a set of tongs or two forks, until pasta is entirely coated with the sauce. [ Depending on how absorbent the pasta is, a small amount of pasta water, wine, butter, or olive oil may need to be added to loosen the sauce ]
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Serve with fresh parsley, fresh Parmesan, and a squeeze of lemon
Used in this recipe:
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