Pasta with octopus and zucchini

To prepare pasta with octopus and zucchini, first take care of the octopus cleaning: remove the beak by pushing it outward 1, then separate the thoroughly cleaned head from the rest of the body 2 and cut it into pieces. Remove the part with the eyes and divide the tentacles, separating them with a knife 3.

Then also cut these into pieces about an inch wide 4. In a saucepan, pour a dash of oil, 3-4 parsley stems, a halved chili pepper, and a clove of garlic in its skin 5. Let it flavor, then add the octopus pieces 6.

Raise the heat and cook until the color changes, then deglaze with white wine 7 and let it completely evaporate. Cover with a lid 8 and cook on low heat for 40 minutes. Then remove the garlic and parsley stems 9.

Meanwhile, also prepare the zucchini: wash them well and trim the ends 10, then cut them into slices 11. In a pan, pour a dash of oil and a crushed clove of garlic. Heat and add the zucchini 12.

Sauté the zucchini for about ten minutes until they are well browned. Then remove the clove of garlic 13. Transfer the octopus to the pan 14 and finish cooking until you get a thick sauce 15.

Meanwhile, cook the spaghetti in boiling salted water 16. Drain them al dente and transfer them directly to the pan with the sauce, along with a ladle of pasta cooking water 17. Add the lemon zest 18.

Also add the chopped parsley 19, a dash of oil, and toss everything well. Plate, garnish with grated lemon zest 20, and serve your pasta with octopus and zucchini 21!