Octopus with Linguine

• 1 (31/2-lb) cleaned frozen octopus, thawed
• 2 (35-oz) cans plum tomatoes, including juice
• 2 tablespoons chopped garlic
• 1/4 teaspoon dried hot red pepper flakes
• 3 tablespoons olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1 lb dried linguine

1. Put tentacles from octopus head (just below eyes) and discard head.
2. Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough).
3. Simmer until tender when pierced with a fork, about 1 hour.
4. Drain and cool slightly.
5. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups.
6. Drain well and cut crosswise into 1 1/2-inch pieces.
7. While octopus simmers, chop tomatoes, reserving juices.
8. Sauta garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute.
9. Stir in parsley and basil.
10. Add tomatoes with juices and bring to a boil.
11. Simmer, uncovered, 30 minutes.
12. Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour.
13. Season with salt and pepper.
14. Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.
15. Serve octopus sauce over linguine.

frozen octopus, tomatoes, garlic, olive oil, parsley, fresh basil, linguine

Taken from www.epicurious.com/recipes/food/views/octopus-with-linguine-104391 (may not work)