Linguine ai Moscardini (Pasta with Baby Octopus Sous-Vide)

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We are on vacation in an RV and are now camped near Venice. Most evenings we eat at restaurants to sample the local cuisine, but tonight we wanted to stay at the campsite and so I cycled to the local pescivendolo. Moscardini, baby octopus, are currently in season. Since I had an immersion circulator with me anyway for showing it to Marina, I thought it would be nice to cook the moscardini sous-vide. Just like regular octopus, the moscardini released a flavorful liquid that I used to make a simple pasta sauce. The result was very tasty indeed, with great depth of flavor. You could also make this with regular octopus, but the texture will be slightly different and the cooking time longer.

Ingredients

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For 2 servings

400 grams (.9 lb) baby octopus, to end up with 300 grams of cleaned octopus

150 grams (.33 lb) linguine

2 Tbsp extra virgin olive oil

salt and freshly ground black pepper

2 Tbsp minced fresh flat leaf parsley

1/2 onion, minced

1 clove garlic, minced

1 celery stalk, minced

60 ml (1/4 cup) dry white wine

Preparation

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Clean the baby octopus by removing the eyes, the beaks, and the insides of the heads. Vacuum seal them together with some salt, the onion, celery, and garlic. As I did bring my immersion circulator but not my vacuum sealer, I used a ziploc bag and the water displacement method.

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Cook sous-vide at 85C/185F for one hour. Baby octopus requires less time than regular octopus (3 hours). Please note that I used 4 baby octopus of about 100 grams (3.5 oz) each before cleaning. If yours are bigger, you need to cook them longer for them to become tender.

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The octopus will release quite a lot of liquid.

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After cooking sous-vide, drain the octopus, and reserve the liquid.

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Bring a large pot of water to a boil. As the water used for cooking the moscardini was already almost at the boiling point, I used that water. The burners in an RV are very slow! Add salt and the linguine, and cook for about a minute less than the time indicated on the package for al dente. Meanwhile, chop the moscardini and sauté them in a frying pan in olive oil over high hea for a minute.

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Add 60 ml (1/4 cup) of dry white wine, and stir for a minute.

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Add the reserved juices, and bring to a boil.

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Drain the pasta, and add to the moscardini.

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Cook over high heat, stirring, until the juices have been absorbed by the pasta, about one minute.DSC06914

Season to taste with salt and freshly ground black pepper. Add the parsley and toss to mix.

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Serve at once on preheated plates.

Flashback

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A delicious pasta dish from the Italian region of Abruzzo: chitarra pasta with lamb ragù.

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15 thoughts on “Linguine ai Moscardini (Pasta with Baby Octopus Sous-Vide)

  1. Stefan – I tip my hat off, even I’m not wearing one at the moment. Sous-Vide cooking at a camp site? Wow, wow, wow – what a dedication! The dish looks spectacular, by the way.

    Liked by 1 person

  2. Stefan, as everyone else has said, tip of the hat to you! This recipe looks amazing and in a camping no less.

    Tangentially related, I see you are using an Anova for this recipe. How does it compare to your regular Sous Vide Supreme? I ask because I use a Supreme (identical to yours) but been wondering how it performs against an Anova. Did you notice any plus or minus for either of them?

    Like

  3. Stefan, my friend, you tickle me. I am surprised you didn’t take the vacuum sealer with you. 😮
    This is a killer meal in all respects – local, fresh seafood, beautifully cooked with a flavorful sauce in a lovely atmosphere. I am assuming the weather was very accommodating. The only unanswered question is which of the wines you recently purchased did you pair with the meal?

    Liked by 1 person

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