Total Time

　　Active time: 30 min Start to finish: 2 hr

　　Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market several days ahead.

　　

Ingredients

Makes 6 servings

　　1 (31/2-lb) cleaned frozen octopus, thawed

　　2 (35-oz) cans plum tomatoes, including juice

　　2 tablespoons chopped garlic

　　1/4 teaspoon dried hot red pepper flakes

　　3 tablespoons olive oil

　　1/4 cup chopped fresh flat-leaf parsley

　　2 tablespoons chopped fresh basil

　　1 lb dried linguine

　　

Step 1

Put tentacles from octopus head (just below eyes) and discard head. Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough). Simmer until tender when pierced with a fork, about 1 hour. Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain well and cut crosswise into 1 1/2-inch pieces.

　　

Step 2

While octopus simmers, chop tomatoes, reserving juices.

　　

Step 3

Sautá garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute. Stir in parsley and basil. Add tomatoes with juices and bring to a boil. Simmer, uncovered, 30 minutes.

　　

Step 4

Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.

　　

Step 5

Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.

　　

Step 6

Serve octopus sauce over linguine.

　　Cooks’ note:

　　Octopus may be simmered, rinsed, and cut into pieces 1 day ahead and chilled, covered.