Ingredients
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1 lb spaghetti
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6 tablespoons extra virgin olive oil
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2 shallots, finely chopped
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3 garlic cloves, finely chopped
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2 tablespoons finely chopped parsley
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2 lbs plum tomatoes, peeled, deseeded or 2 (14 1/2 ounce) cans whole tomatoes, with liquid
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3/4 cup dry white wine
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1 (1 lb) octopus, pounded, gutted and cut into 1/2 inch pieces
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1 lb raw prawns, with shells
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2 tablespoons capers, rinsed (preferably salted)
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salt and pepper
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1/2 teaspoon dried red chili, crushed
Instructions
- Sauté the shallots, garlic, and half of the parsley on low heat in 4 tbsp of the oil.
- They should only get transparent.
- Add the octopus and the chilie; increase the heat.
- When the octopus starts to change color, add half of the wine and reduce the liquid to 1/3.
- Add the tomatoes, but no salt yet.
- Let simmer slowly without lid until the octopus is tender and the sauce has thickened (30-60 minutes) (add a little water if it gets too thick).
- Now add salt and pepper.
- Remove from heat.
- While the sauce is simmering, sauté the prawns in a skillet on high heat in the rest of the oil until they are red but not done.
- Add the rest of the wine, let just boil and immediately remove from heat.
- Let cool, uncovered.
- Peel the shrimp (save the gravy).
- Put the sauce to a boil, add the capers, parsley and the prawns with their gravy.
- Bring to a boil and serve immediately with spaghetti.