recipe 
yields
4 servings
2 garlic cloves, shaved thinly
2 fresh, ripe red cayenne peppers, sliced
¼ cup extra virgin olive oil, divided
12 ounces San Marzano tomatoes, strained and crushed
Fine sea salt to taste
½ pound baby octopus, cleaned into individual tentacles
12 ounces bucatini pasta
4 Calabrian chilies, sliced
2 tablespoons butter
12 leaves basil, torn
1 lemon, juiced and zested
Breadcrumbs for garnish (recipe follows)
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed whole
¼ cup stale country-style bread, crust removed, crushed in food processor
Pinch chili flakes
Zest of 1 lemon
Fine sea salt to taste
Ingredients
Breadcrumbs
steps
- Place garlic cloves and cayenne in a wide pot with 2 tablespoons of the oil. Place over medium- high heat and simmer for 2 minutes.
- Add crushed tomatoes and a pinch of salt. Bring to a simmer. Add octopus and cook for about 45 minutes, or until fork tender.
- Once octopus is cooked, cook the pasta until slightly under al dente.
- Strain pasta and add to the braised octopus-tomato mixture.
- Add Calabrian chilies, remaining olive oil, butter, basil leaves, and lemon juice.
- Divide among 4 plates, topping each with breadcrumbs and lemon zest.
Breadcrumbs
- Place butter and olive oil in a sauté pan with the garlic. Place over medium-high heat and bloom the garlic until golden brown.
- Remove garlic and add breadcrumbs. Toss frequently until golden. Season with chili flakes, lemon zest, and salt. Transfer to a paper towel-lined plate. Once cool, store in a sealed container at room temperature.
Date Published: 04.21.14
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- from Chef Philip Krajeck of Rolf and Daughters, Nashville, Tennessee
