APPOLIPATED SPAGHETTI

First clean the octopus and cut it into pieces.

Pour the extra virgin olive oil and shallot into a pan and sauté over medium-low heat for a couple of minutes.

At this point, add the octopus and brown it: you'll see it release its liquid. Continue cooking for about twenty minutes over low heat.

Blend with the white wine and let it evaporate.

After the required time, add the tomato puree and tomato paste, mix well, then continue cooking for 40 minutes. Season with salt.

Add the chopped wild fennel and water. Bring to a boil and add the spaghetti. Continue stirring until the spaghetti is cooked. Add salt if necessary.

Let all the flavors blend well and finish with a sprinkling of pepper and a drizzle of extra virgin olive oil.