Easy Octopus Pasta

Tinned fish has an ardent fan base and for good reason: This flavorful and shelf-stable protein can easily anchor a speedy weeknight dinner (like this one, this one, or this one). But there is one member of the conservas family that even the most avid buyers of canned tuna, salmon, smoked trout, and mackerel don’t shower with nearly enough love. It’s time to give olive-oil-packed octopus its due.

Though slightly more expensive than other tinned fish products, octopus shines in dishes that display its meaty texture and mild flavor. For this pantry pasta you’ll start by searing tentacle pieces for crispiness and char, then build a sauce in the same pan with briny capers, white wine, butter, and garlic. Reminiscent of linguine and clams but without all the effort, it’s a weeknight-friendly dinner packed with brightness and just enough seafood salinity. To note: We love Matiz tinned octopus because the pieces are kept large, but any style will work here.

Servings: 4

12 oz. linguine

Kosher salt

5 Tbsp. extra-virgin olive oil, divided

½ cup panko

2 4.2-oz. cans octopus (preferably Matiz), drained, patted dry

5 garlic cloves, coarsely chopped

3 Tbsp. coarsely chopped drained capers

¼ tsp. crushed red pepper flakes

Freshly ground black pepper

1 cup dry white wine

½ cup (packed) finely chopped parsley

4 Tbsp. unsalted butter

1 lemon

Cook 12 oz. linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add ½ cup panko, season with kosher salt, and cook, stirring often, until golden brown and crisp, about 3 minutes. Transfer to a small bowl. Wipe out skillet.

Heat 2 Tbsp. extra-virgin olive oil in same skillet over medium-high. Add two 4.2-oz. cans octopus, drained, patted dry, and cook, tossing occasionally, until golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

Add remaining 1 Tbsp. extra-virgin olive oil to same skillet. Cook 5 garlic cloves, coarsely chopped, and 3 Tbsp. coarsely chopped drained capers, stirring often, until slightly softened, about 2 minutes. Add ¼ tsp. crushed red pepper flakes and a big pinch of salt; season generously with freshly ground black pepper. Cook, stirring constantly, until combined and fragrant, about 1 minute. Add 1 cup dry white wine and cook, stirring often, until reduced by two thirds, about 4 minutes.

Add pasta, ½ cup (packed) finely chopped parsley, 4 Tbsp. unsalted butter, and reserved ½ cup pasta cooking liquid to skillet; reduce heat to medium-low. Cook, tossing often and adding remaining pasta cooking liquid a little at a time as needed, until pasta is coated. Remove from heat. Add octopus, then finely grate zest from 1 lemon over. Cut lemon in half. Squeeze in juice from 1 half and toss to combine. Cut remaining half into wedges.

Divide pasta among shallow bowls and top with panko mixture. Serve with lemon wedges for squeezing over.

Servings: 4

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