Seafood Spaghetti - Espagueti Frutos del Mar
INGREDIENTS
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For octopus:
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2 pound cleaned frozen octopus, thawed and rinsed
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2 cups water
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1 Turkish or 1/2 California bay leaf
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For tomato sauce:
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1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped
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2 tablespoons chopped basil
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2 tablespoons extra-virgin olive oil
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For basil purée:
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3/4 cup packed basil leaves
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1/4 cup extra-virgin olive oil
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1 tablespoon unsalted butter, softened
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For seafood and pasta:
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1 pound spaghetti
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6 garlic cloves
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1/3 cup extra-virgin olive oil
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1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined
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3/4 pound cultivated mussels, rinsed
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3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole
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Equipment: a pressure cooker
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