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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
Products used in this recipe
Steps of preparation
- Rinse the moscardini well under running water, rubbing delicately with your hands, and leave to drain in a colander.
- Cut 4-5 moscardini in small pieces and leave the rest whole.
- Heat the oil in a large heavy-bottomed pan with the garlic cloves for 1 minute.
- Add the chili and moscardini and raise the heat.
- Stir and remove 1 or 2 spoonfuls of the water that accumulates after the first few minutes of cooking.
- Add the white wine, let it evaporate, then add the San Marzano tomatoes.
- Lower the heat, add salt, cover and simmer for 25-30 minutes, stirring from time to time.
- 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.
- Season with pepper to taste and serve immediately.
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