12-30-2006, 05:35 AM
4 x Garlic cloves 1/4 cup Extra-virgin olive oil 1 cup Cooked cannellini beans 2 lb Baby octopus cleaned, and boiled 45 minutes with a cork 1 cup Broccoli florets Salt to taste Freshly-ground black pepper to taste 1 lb Buccatini pasta 1/4 cup Finely-chopped Italian parsley
[ul] [li]Bring 6 quarts water to boil and add 2 tablespoons salt. [li]In a 12-inch to 14-inch saute garlic in olive oil until light brown. Add cannellini beans, octopus and raw broccoli and saute until broccoli is softened (about 3 to 4 minutes). Season with salt and pepper and set aside. [li]Cook buccatini according to package instructions, until al dente. Drain in colander over sink and toss into pan with octopus. Add parsley and toss to mix well. Pour into warm serving dish and serve. [li]This recipe yields 4 main course pasta servings.[/li][/ul]
[ul] [li]Bring 6 quarts water to boil and add 2 tablespoons salt. [li]In a 12-inch to 14-inch saute garlic in olive oil until light brown. Add cannellini beans, octopus and raw broccoli and saute until broccoli is softened (about 3 to 4 minutes). Season with salt and pepper and set aside. [li]Cook buccatini according to package instructions, until al dente. Drain in colander over sink and toss into pan with octopus. Add parsley and toss to mix well. Pour into warm serving dish and serve. [li]This recipe yields 4 main course pasta servings.[/li][/ul]