Octopus Moschatus “Moscardini Affrogati”

for Moscardini Affrogati Peel off octopuses removing the eyes, radula between tentacles and ink sacs.

Wash peeled octopuses in running water well.

Heat oil in a thick-bottomed pot and sauté finely chopped garlic until golden over medium heat.

Stir in shredded parsley and basil.

In a few seconds add chopped tomatoes. Simmer for a couple of minutes and pour a glass of water in.

Add octopuses into the sauce and season with salt to taste .

Cover and simmer for 30-40 minutes.

Garnish with basil and black olives . Serve immediately.