Octopus Roe With Tomato and Linguini


(Serves 4)

200g dry Olhão Octopus roe
600g ripe vine tomatoes (skinned and seeded)
6 garlic cloves
100ml extra virgin olive oil
1 bunch basil
400g fresh linguini
fleur de sel, to taste
black pepper, to taste
sugar, to taste


Sauté the tomato in hot olive oil, add the chopped garlic and leave to cook for five minutes. Add the basil leaves and adjust for seasoning by adding salt and a little sugar.

Boil the pasta in salted water with a good splash of olive oil. The pasta should be cooked until al dente.

Serve the pasta mixed with the tomato sauce then grate the octopus roe over it.
Add freshly ground black pepper at table.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes