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1 sm Octopus (about 3 1/4 pounds)
1/2 c Olive oil
1 Bay leaf
1 ts Cumin seeds
1 Green chili pepper chopped
1/2 lb Tomatoes, peeled and cut in strips
3 Cloves garlic, (inner buds removed), chopped
Salt and pepper
1 lb Spaghetti
The octopus must be very carefully washed and dried, and the mouth removed.
Cover the bottom of a saucepan with oil; add the rosemary, bay leaf
oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic.
Place the octopus on top of this mixture and season with salt and pepper.
Cover the pot very tightly and simmer for about 45 minutes. Cook the
spaghetti in plenty of boiling salted water until it is 'al dente' (firm to
the bite). Drain and turn onto a warm serving dish. Mix the octopus sauce
into the spaghetti. Serve piping hot.
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