Recipe - Adriatic Spaghetti (Spaghetti Delladriatico)

1 small Octopus (about 3 One fourth pounds)
One half cup Olive oil
pn Rosemary
1 Bay leaf
pn Oregano
1 teaspoon Cumin seeds
Chopped parsley
1 Green chili pepper chopped
One half pound Tomatoes, peeled and cut in
strips
3 Cloves garlic, (inner buds
removed), chopped
Salt and pepper
1 pound Spaghetti

The octopus must be very carefully washed and dried, and the mouth
removed. Cover the bottom of a saucepan with oil; add the rosemary,
bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and
chopped garlic. Place the octopus on top of this mixture and season
with salt and pepper. Cover the pot very tightly and simmer for about
45 minutes. Cook the spaghetti in plenty of boiling salted water
until it is 'al dente' (firm to the bite). Drain and turn onto a
warm serving dish. Mix the octopus sauce into the spaghetti. Serve
piping hot.

From "Feast of Italy", translated from the Italian edition published
by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco.
Thomas Crowell, New York. ISBN 0690000596

Serves 4 to 6.

Posted by Stephen Ceideberg; September 7 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip