Basil-Scented Aglio e Olio with Octopus and Olives

• 2 tbsp (A) Extra virgin olive oil
• 1 knob (A) Garlic (thinly sliced)
• 1 Red chili peppers (sliced into rounds)
• 80 grams (B) Boiled octopus (rough chopped into twice the size of the olives)
• 1/2 amount of octopus (B) Black olives
• 1 Brown mushrooms (or your choice of mushrooms, or boiled potatoes)
• 10 ml White wine
• 1 1/4 ml Pesto sauce (or minced fresh or dry basil) (optional, see Step 11)

1. Combine the ingredients marked 'A' in an unheated frying pan.
2. Saute on low heat until the garlic becomes fragrant.
3. Add the sliced dried red pepper.
4. Do this before the garlic starts to brown.
5. When the garlic is light brown add the 'B' ingredients and coat with oil.
6. Saute for 10 seconds.
7. Increase to medium heat and add the white wine.
8. Cook until the alcohol evaporates.
9. Just before the alcohol evaporatescompletely, add the mushrooms and lightly saute.
10. Drizzle on the pesto and toss, then it's done.
11. Serve with all the liquid from the pan.
12. This is a very easy, quick dish using octopus and olives.
13. It will whet your appetite and fill your taste buds with bouquet of flavors.
14. Arranged on fancy platter, it's perfect for welcoming dinner guests to your home.
15. It's also tasty served chilled.
16. Note: Both the boiled octopus and olives contain salt, so I don't season with any salt and pepper.
17. The photo shows the genovese sauce that I love to use.
18. Adjust the seasoning with rock salt to taste.
19. If you're using fresh or dried basil, use rock salt to adjust the favor.
20. I recommend a related dish, for Octopus and Olive Arrabiata

olive oil, knob, red chili peppers, octopus, amount, brown mushrooms, white wine, sauce

Taken from cookpad.com/us/recipes/156067-basil-scented-aglio-e-olio-with-octopus-and-olives (may not work)