Fettuccine pasta with octopus and porcini mushroom sauce

To prepare fettuccine with octopus and porcini mushrooms, start by cleaning them: remove the soil from the base with a knife 1, then clean both the stem and cap with a dry cloth 2. It is not advisable to wash the mushrooms, as they may absorb water. If very dirty with soil, you can quickly run them under a very light stream of water. Cut the porcini mushrooms into slices about 1/6 inch (4-5 mm) thick 3.

Pour a drizzle of oil 4 into a saucepan and sauté a clove of garlic and chili pepper 5. Add the sliced porcini mushrooms 6,

and add the peeled plum tomatoes 7; tomato paste 8, laurel 9,

then add water 10 and, as soon as it comes to a boil, add the whole octopus (we used an octopus that was already eviscerated and cleaned) 11 and let it cook without a lid for at least one hour. Adjust the salt 12

and flavor with thyme leaves 13. After the cooking time has elapsed 14, boil some water in a large pot and add salt. Then drain the octopus from the sauce, transfer it to a cutting board 15,

and cut it into 1/2 inch (1-2 cm) pieces 16. Transfer the sauce into the saucepan in which you will season your pasta, remove the garlic and add the pieces of octopus 17. Continue to cook the sauce over low heat for about 10-15 minutes for it to reduce (it must be a fluid and not too watery). Cook the pasta for the time indicated on the package 18,

then drain it and put it in the pan with the sauce 19, stir well 20 and serve it steaming and garnished with more thyme 21.