Créé avec l’IA
Spicy Baked Octopus Linguine Nests with Mozzarella
70 min 612 kcal par portion Avancé
Ingrédients
4 Portions
- Dry linguine400 g
- Cleaned octopus500 g
- Onion, diced150 g
- Garlic, minced25 g
- Tomatoes, crushed600 g
- Halal-certified mozzarella cheese, shredded250 g
- Mushrooms, chopped300 g
- Lime100 g
- Butter30 g
- Red chili peppers, minced15 g
Instructions
- 1
Place the cleaned octopus in a large pot and cover it with water. Bring to a gentle simmer, cover, and cook for 45–60 minutes, or until tender when pierced with a fork.
- 2
Drain the octopus and allow it to cool slightly. Cut it into small, bite-sized pieces and set aside.
- 3
Preheat the oven to 200°C (400°F). Lightly coat a large baking dish or individual oven-safe ramekins with a small portion of the butter.
- 4
Bring a large pot of water to a boil. Add the linguine and cook it for about 2 minutes less than the package directions so that it remains firm. Reserve approximately 120 ml of pasta water, then drain the linguine.
- 5
Melt the remaining butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, until softened.
- 6
Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until their moisture has evaporated and they begin to brown.
- 7
Stir in the minced garlic and red chili peppers. Cook for 1 minute, taking care not to burn the garlic.
- 8
Add the crushed tomatoes and bring the sauce to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until slightly thickened.
