Communing with Cthuhlu

Deep within the recesses of our ancient history lies a tradition so old that it may well have been practiced by those who knew their gods as only "The Ancient Ones". I am speaking of the practice of taking in the essence of our source of power through the medium of food. Vestiges of this edible edification can still be found in the Roman tradition known as Catholicism. There it is called communion. I invite you to call upon that Ancient One who has, and may again, rise from the deep. Bring to the surface this wonderful offering, Octopus and Olives with Linguini. Cthulhu will be well pleased.

Boil a pot of water, with enough to hold 2 pounds of chopped octopus. I purchased my frozen octopus at an H-mart, a chain Korean grocery store. Add some kosher salt, 2 cloves of minced garlic, and the octopus. Once boiling, reduce heat to a simmer, and allow the pot to heat for 45 minutes. You will know that the octopus is ready when it is easily pierced with a fork. Drain the octopus, and set aside.

Heat a couple of tablespoons of extra virgin oil in a skillet, over medium heat. Add a clove of minced garlic, and sprinkle in some dried pepper flakes. The amount will depend on how hot you want it. I like mine spicy, so I added a couple of teaspoons...and then shook kin some more. Saute this for a minute. Then, add the octopus, and a quarter cup of oil cured black olives. Add salt and pepper to taste. Pour in a quarter cup of dry red wine. I used Merlot. Again, I did add more later. Cook this for about 5 minutes, to reduce the liquid. Then, cover, and simmer for 10 more minutes.

While the octopus is simmering, boil a pot of water with some kosher salt. When it boils, add 1 pound of linguine, and cook until al dente. Add the linguine, and a couple of tablespoons of chopped parsley. Truth be told, I actually use the whole bunch of fresh parsley. I don't want to let the remainder go to waste. At this point, I add a little more olive oil. Toss all of this together.

Serve with a glass of Merlot, or Rose Red wine.

There...Cthulhu is well pleased.


INGREDIENTS:

Salt
3 cloves minced garlic
2 pounds of sliced, cleaned octopus (frozen is fine)
2 tablespoons plus extra-virgin olive oil
Dried red pepper flakes
1/4 cup oil cured black olives
Freshly ground black pepper
1/4 cup dry red wine
1 pound linguine
2 tablespoons chopped parsley

Salt

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf

Ingredients

• Salt
• 3 cloves garlic, minced, divided
• 2 pounds octopus, cleaned (or substitute frozen), sliced
• 2 tablespoons extra-virgin olive oil, plus extra
• Hot red pepper flakes
• ¼ cup oil-cured black olives, pitted
• freshly ground pepper
• ¼ cup dry red wine
• 1 pound linguine
• 2 tablespoons chopped parsley

- See more at: http://lacucinaitalianamagazine.com/recipe/spicy_linguine_with_octopus_and_olives#sthash.uQldJDdM.dpuf