Summer Octopus With Linguine (serves 4) 500 gr. dry linguine 1/4 cup extra-virgin olive oil 8 scallions, thinly sliced 3 large cloves garlic, minced 1 red chilli, chopped 1/4 cup dry white wine 1/4 cup roughly chopped capers zest of 2 lemons 1/2 cup chopped fresh parsley 1/2 cup fresh purslane leaves 2 Tbsp. of fresh lemon-thyme leaves salt and pepper to taste juice of 1/2 lemon 2 cups of chopped cooked octopus (grilled or pickled) salt and pepper to taste
Posted on: Fri, 30 Aug 2013 06:21:13 +0000
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