Spaghetti With Octopus Braised In Red Wine

• 6 tablespoons olive oil
• 1 carrot, peeled and chopped
• 1 medium onion, peeled and chopped
• 1 celery stalk, chopped
• Salt to taste
• 2 medium octopuses, about 12 ounces each, cut in half the long way
• Freshly ground black pepper to taste
• 2 cups dry red wine
• 1 bay leaf
• 1 clove garlic, minced
• 1 pound spaghetti or linguine
• 2 tablespoons butter
• 16 cherry tomatoes, cut in half
• 1/2 cup roughly chopped basil

1. Place 2 tablespoons olive oil in large skillet or saute pan, and turn heat to medium-high.
2. Add carrot, onion and celery.
3. Sprinkle with pinch of salt, and cook, stirring occasionally, until onion becomes translucent, about 5 minutes.
4. Add octopus, along with some pepper and a little more salt.
5. Cook, stirring, for 1 minute, and then add wine, bay leaf and garlic.
6. Cook until octopus is tender, for about 1 hour (check with point of sharp knife).
7. Remove octopus, and cut into bite-size pieces.
8. Return octopus to skillet, and turn heat to a minimum.
9. Meanwhile, bring large pot of water to boil, and salt it.
10. Fifteen minutes before eating, begin cooking pasta.
11. When it is barely tender but not nearly tender enough to eat, drain it, reserving about 1 cup cooking liquid.
12. Add pasta to octopus mixture, with half the reserved liquid.
13. Cook until pasta is tender but not mushy; add remaining liquid if needed to keep mixture from drying out.
14. Add remaining olive oil, along with butter, cherry tomatoes and basil.
15. Stir until butter melts, and then serve.

olive oil, carrot, onion, celery stalk, salt, octopuses, freshly ground black pepper, red wine, bay leaf, clove garlic, linguine, butter, tomatoes, basil

Taken from cooking.nytimes.com/recipes/7377 (may not work)