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Recipe Name: Adriatic Spaghetti (spaghetti Dell'adriatico) Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 4

1 Octopus, about 3 1/4 pounds
1/2 Cup(s) Olive oil
Pinch(s) Rosemary
1 Bay leaf
Pinch(s) Oregano
1 Teaspoon(s) Cumin seeds
Chopped parsley
1 Green chili pepper chopped
1/2 Pound(s) Tomatoes, peeled and cut in
3 Cloves garlic, inner buds
removed chopped
Salt and pepper
1 Pound(s) 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 0-690-00059-6 Serves 4
to 6. Posted by Stephen Ceideberg; September 7 1992. File

Nutrition (calculated from recipe ingredients)
Calories: 677
Calories From Fat: 255
Total Fat: 29g
Cholesterol: 0mg
Sodium: 202mg
Potassium: 402.8mg
Carbohydrates: 88.5g
Fiber: 4.7g
Sugar: 4.4g
Protein: 15.5g

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