Pulpo (Octopus) or Zuppa di Pulpo

Very simple, very easy and very zesty.

1 tsp. crushed red pepper

3 tbsp. olive oil

1/2 tsp. chopped (or crushed) garlic

2 lbs. fresh octopus(i)

1 tbsp. flour

2 tbsp. water, cold.

Sauté garlic and pepper in oil until garlic is golden

brown.

Cut clean octopus into 1 inch pieces. Add to oil and

spice in saucepan and toss to coat well. Cover and let

simmer as slow as possible for up to 3 1/2 hours. Test for

doneness when octopus feels tender to the fork and can be

easily shaken off the tines.

To serve as soup: Add salt to taste (rarely needed) and serve.

To serve over pasta:

When done, dissolve flour in cold water, add to octopus

and stir well until sauce thickens up. Add salt to taste. (Again, rarely needed)

Serve over pasta. I recommend a fine Linguine or

Vermicelli to accompany this delicately flavored seafood.