This deliciously fragrant seafood pasta dish from Gennaro Contaldo's book, The Pasta Book, is packed full of protein and flavour that'll keep you coming back for more. It's the perfect dish for a dinner party with friends and family!
1.Crush olives with the palm of your hand, pull out the stones, then tear the flesh in half.
2.Heat 4 tablespoons of oil in a medium saucepan over a medium-high heat; add the octopuses, tomatoes, garlic, chilli, anchovies, olives,capers and most of the whole parsley leaves (it may look like a lot but they will shrink down to half the size). Cover and simmer over low heat for 40 minutes, or until reduced and smelling good.
3.When the sauce is nearly ready, cook the linguine in a large pan of boiling salted water until al dente.
4.Reserving some of the cooking water, drain the linguine and add to the sauce. Toss well over heat, until lovely and glossy, adding a splash of the cooking water to loosen, if needed.
5.Very finely slice the reserved parsely leaves. Season the pasta to taste with salt and pepper; serve with a drizzle of oil, a scattering of the remaining parsley and a lemon wedge, if you like.