Ingredients
1 medium-sized cooked octopus
150g spaghetti
1 leek, finely chopped
2 cloves garlic, minced
Basil, finely chopped
Mint, finely chopped
Parsley, finely chopped
50g whole green olives
60g cherry tomatoes, halved
200ml good quality white wine
1 tsp sugar
100ml fish stock
Knob of butter
Extra virgin olive oil
Salt and pepper to taste

Method

Cut the octopus in 4cm chunks.

In a hot pan, add the butter and extra virgin olive oil. Add the leeks and garlic and cook for two minutes on medium heat.

Add the sugar and leave to melt. Add the olives and cherry tomatoes.

Put the octopus in the pan and cook over medium heat for another three minutes.

Add the fresh herbs and white wine. Cook until the alcohol evaporates.

Add the fish stock and leave to reduce by half.

In the meantime, boil the spaghetti as instructed on the packet. Leave under-cooked as it will continue to cook it in the octopus sauce. Drain and add the pasta to the sauce.

Simmer on low heat, tossing frequently till pasta is cooked to your taste. Serve immediately.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Café, Qawra.