Instructions

1. Make sure your octopus has been tenderized. If it’s been frozen, then you’re in good shape.
2. Cut the octopus up into 1 inch pieces.
3. Pour the olive oil into a pan that is big enough to eventually hold all the pasta. Add garlic and heat gently, until the garlic is fragrant. Add the octopus, stir and cook for about 5 minutes, then add the white wine. Let it boil away, cover the pan and cook until the octopus is tender. This will probably take between 45 minutes and an hour. If it seems like it is drying out, you can add a bit more wine, or water. If you'd like to add a couple of peeled tomatoes, that works to. I prefer my seafood pasta 'in bianco.'
4. Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.
5. Add the drained pasta to the pot with the octopus, stirring and heating through, while adding as much of the reserved water as you need to keep it moist. Add the parsley and stir.
6. Serve topped with a dusting of grated pecorino romano. The Signora was very insistent on this point, which she says makes the dish very Roman. I liked it both ways.