Ingredients – Serves 2-3
3 cloves of garlic, crushed in a garlic press or finely minced
500g baby octopus, cleaned and trimmed and cut into halves or quarters
1 cup full bodied red wine
1 x 400g tin of Italian peeled plum tomatoes, San Marzano if possible, placed in bowl and crushed by hand
¼ cup best quality beef stock
2 teaspoons sugar
1 heaped tablespoon tomato paste
Handful of fresh basil leaves
250g bone marrow, this can be purchased from your butcher but may require pre-ordering, chopped into 1.5cm pieces
3 extra cloves of garlic, crushed in a garlic press or finely minced
1 tablespoon fresh thyme leaves
1 tablespoon butter
Place a large skillet, which has a lid, over medium-high heat and add a generous splash of olive oil. When the oil is hot add the octopus and flash fry for a couple of minutes . Add the first measure of garlic, 1 teaspoon salt and a pinch of chilli flakes. Cook for a minute more then add the red wine. Bring to the boil and let it reduce by half. Add the basil, tomatoes, beef stock and sugar. Stir to combine and bring to a simmer. Lower heat, cover and cook for one hour. Remove the lid and let it cook for a further 20 minutes. At this point the sauce should be quite thick. Check for seasoning and adjust if required.
Towards the end of the cooking time place a small fry pan over medium-high heat. Add the butter and when bubbling add the garlic and thyme, cook for a couple of minutes, being careful not to burn the garlic. Increase the heat and add the chopped bone marrow and quickly fry it basting the marrow with the garlic and thyme infused butter. You only want to fry the marrow on high heat for a few minutes, any longer and it will disintegrate and melt. Add all the ingredients in the marrow pan to the sauce and gently stir it through. Bring a large pot of well salted water to the boil and cook the pasta until al dente. When the pasta is cooked drain it well and add it to the sauce and mix it through the sauce until the pasta is evenly coated. Serve immediately.