Fettuccine with moscardini (or small octopus)

by: Margherita Romagnoli

  • Preparation 15 min
  • Cooking 45 min
  • Portions 4 pers.

Ingredients needed

  • 1 package Favuzzi fettucine
  • 800 g-1 kg moscardini
  • ¼ cup white wine
  • ½  Favuzzi San Marzano PDO tomatoes
  • 2 garlic cloves
  • 4 tbsp moderate Favuzzi extra virgin olive oil
  • 1 pinch chili flakes
  • Favuzzi Leccino black olives (optional)
  • Pepper

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Steps of preparation

  1. Rinse the moscardini well under running water, rubbing delicately with your hands, and leave to drain in a colander.
  2. Cut 4-5 moscardini in small pieces and leave the rest whole.
  3. Heat the oil in a large heavy-bottomed pan with the garlic cloves for 1 minute.
  4. Add the chili and moscardini and raise the heat.
  5. Stir and remove 1 or 2 spoonfuls of the water that accumulates after the first few minutes of cooking.
  6. Add the white wine, let it evaporate, then add the San Marzano tomatoes.
  7. Lower the heat, add salt, cover and simmer for 25-30 minutes, stirring from time to time.
  8. Cook the fettuccine in boiling water according to package instructions; when pasta is al dente, drain and transfer to the pan with the moscardini sauce.
  9. Season with pepper to taste and serve immediately.

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