Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people
300 g Spaghetti Bio gluten-free Mediterranean Piaceri
For octopus ragout
500 g polyp
½ carrot
½ rib of green celery
1 shallot
2 cloves of garlic
150 ml of red wine
500 ml of fish stock
500 ml tomato sauce
Extra virgin olive oil
Fine salt
Ground black pepper
¼ of carrot
¼ of celery rib

Method
We start to prepare octopus ragù:
wash the vegetables, and remove the two ends from the carrot and finely chop, peel the shallots and make the same coast, wash the celery and cut into very small cubes, peel the garlic remove the soul and put everything in a pot.
Add three large spoons of extra virgin olive oil in a saucepan, add the previously cut odors and let them cook on a gentle flame for a few minutes.
Meanwhile, rinse the octopus and cut into slices, add everything in the pot and let it cook for a few minutes over a moderate flame, blend with the red wine and cover the pot with a lid.
After a few minutes add the tomato sauce and a part of the fish stock and cook on a gentle flame for about 40 minutes.
Meanwhile, place a small saucepan over the heat with water and bring to a boil, wash the carrot and celery rib for decoration, cut the carrot in the direction of the long and then into strips to form sticks, do the same with the zucchini.
When the water has come off the boil, blanch the vegetables for about 4 minutes and drain immediately in cold water to maintain the clarity, season with a drizzle of extra virgin olive oil and a pinch of salt.
Boil a saucepan with water, bring to a boil and add salt, pour the gluten-free spaghetti to cook in water for about 8 minutes, drain in the octopus sauce and let it cook well for a couple of minutes.
Complete with the carrot and celery sticks previously seasoned with a drizzle of extra virgin olive oil and a pinch of black pepper.