Made with AI
Spicy Lime-Butter Octopus Linguine with Tomato and Mushrooms
55 min 569 kcal per serving Medium
Ingredients
4 Servings
- Dry linguine350 g
- Cleaned octopus600 g
- Onion, sliced200 g
- Garlic, minced30 g
- Tomatoes, chopped800 g
- Halal-certified Parmesan cheese, grated100 g
- Mushrooms, sliced400 g
- Lime150 g
- Butter35 g
- Fresh red chili, sliced45 g
Instructions
- 1
Rinse the cleaned octopus and cut it into bite-sized pieces, separating any thicker tentacle sections so they cook evenly.
- 2
Melt 15 g of the butter in a large, deep pan over medium heat. Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until softened.
- 3
Add the minced garlic and sliced red chili. Cook for 1 minute, stirring constantly, until aromatic.
- 4
Add the octopus and cook for 4–5 minutes, turning the pieces occasionally, until they begin to firm and release their liquid.
- 5
Add the chopped tomatoes. Bring the mixture to a gentle simmer, cover, and cook over low heat for 35–50 minutes, or until the octopus is tender. Stir occasionally and add a small splash of water if the sauce becomes too dry.
- 6
Add the sliced mushrooms and simmer uncovered for another 8–10 minutes, until tender and the tomato sauce has thickened.
- 7
Meanwhile, bring a large pot of water to a boil. Add the linguine and cook according to the package directions until al dente. Reserve about 250 ml of pasta cooking water, then drain the linguine.
- 8
