Pasta with moscardini
...I cannot be so selfish, I have the duty to share my recipe!!!

Pasta with moscardini

Makes 4 servings

-1/2 cup olive oil
-2 cloves garlic
-1 fresh chili pepper (cut in two parts, for light chili, more parts for stronger chili)
-white wine (1/4 cup)
-20 moscardini (little octopusses, approx. 4/6 cm)
-400gr spaghetti
-fresh parsley

Directions:
1. In a big saucepan, brown garlic and chily pepper in olive oil over medium heat.

2. Add moscardini and continue to cook until the water that cames from moscardini have been quite dryed. (approx. 7min)

3. Then add white wine and make it dry as well. (approx. 7min)

(Meanwhile put a pot of salted water (plenty!) on the heat.)

4. Remove garlic and chili, then add tomatoes in the saucepan. Regulate with salt.

5. When the water is boiling, cook spaghetti until they will be “al dente”, (that means tender but still firm to the bite, one minute before what the cooking directions on the package says)

6. Now drain the pasta and put it in the saucepan (still on the heat) till just cooked (no more than one minute).

7. Decorate with parsley and serve immediately!!!!!

aquilone 

piedi 

gatto 

carretti