Linguine with baby octopus is a dish that speaks of the sea: sea-salty aromas, citrus freshness, and the unique smoothness of Colli Borbonici® extra virgin olive oil. A simple yet elegant recipe, ideal for a dinner that wants to surprise without complications.
🥣 Ingredients (for 4 people)
320g of linguine
500 g of fresh cuttlefish
1 bunch of fresh parsley
½ untreated lemon (zest and juice)
60 ml of Colli Borbonici® extra virgin olive oil
Salt to taste
👩🍳 Preparation
Cook the octopus: immerse them in lightly salted boiling water and cook for about 20 minutes, until tender.
Prepare the dressing: finely chop the parsley and mix it in a small bowl with the Colli Borbonici® oil, the grated lemon zest, and the strained juice.
Cook the pasta: boil the linguine in plenty of salted water and drain when al dente, reserving a little of the cooking water.
Combine the flavors: cut the octopus into small pieces, add them to the pasta along with the sauce, stir gently and, if necessary, dilute with a ladle of cooking water.
Serve: Complete the dish with a drizzle of raw extra virgin olive oil and a sprinkling of fresh parsley.
🌟 The role of Colli Borbonici® EVO Oil
It is not just a condiment, but the element that balances and enhances the entire dish:
harmonizes the flavor of the octopus,
combines the freshness of the lemon,
It gives a fruity and persistent finish that tells of the Mediterranean.
🍷 Pairings
Pair linguine with a glass of dry, minerally white wine, such as a Falanghina or Vermentino. A blend of sea and land that captivates from the first sip.
👉 With Colli Borbonici® extra virgin olive oil, even a simple dish becomes an authentic experience, where the taste of the sea meets the light of the Mediterranean.