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Conchiglie al Paté di Polpo
Pasta Shells with Octopus Sauce
- Makes
4
servings - Difficulty
Medium
By Fred Plotkin
Published 1997
This is a preparation that speaks of the sea in its use of shell pasta and a wonderful octopus sauce. I first tasted it in Sestri Levante.
Ingredients
12 ounces 350 g 1 jar
Method
Set a large pot of cold water to boil. When it reaches a rolling boil, add a pinch of sea salt. When the water returns to a boil, add the pasta and cook until al dente. Drain and place the pasta in a serving dish into which you have already added the octopus sauce, which can be cool or, if you wish, heated slightly before combining with the pasta. Toss well and serve. You may add either basil l
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