Octopus with Fresh Fettucine, Chile, and Lemon

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 lb fresh egg pasta
7 oz baby octopus
1 quart fish stock
1tbsp olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
2-3 anchovies, chopped (and optional but I insist they are amazing in this dish)
1-2 long, red chiles, finely chopped
2 tbsp capers or fresh peppercorns
¼ cup white wine
2 lemons, juiced
Olive oil
Black pepper to season


Bring the fish stock to the boil and add the octopus. Simmer for 1 hour or until the baby octopus are tender.

Once the octopus are tender, take them out of the stock and leave them while you prepare the pasta and sauce. Bring a pot of water to the boil for the pasta. Saute the garlic and onion in the olive oil until soft and translucent. Add the anchovies, chile and capers and gently fry until the anchovies break down.

Cook the pasta until al dente. Turn the heat up on the garlic/onion mixture, once hot add ¼ cup white wine. Use tongs to transfer the cooked pasta to the frying pan, add a little of the pasta water, a drizzle of olive oil, a squeeze of fresh lemon and black pepper to season. Toss and then serve immediately.

From our kitchen.fisherpaykel.com