Spaghetti Castellammare

A seafood-tomato sauce, loaded with South Italian, companion flavors, namely garlic, chilie, tomatoes, wine, octopus and prawns. Despite its name, this is my own invention. It took its first form when octopus first made its entree into Swedish supermarkets a few years ago and has been refined by me since then. It is very appreciated by my friends and has even excited a few native Italians! If you can't find octopus, you may use squid, although it won't really be the same.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  lb spaghetti
• 6  tablespoons extra virgin olive oil
• 2  shallots, finely chopped
• 3  garlic cloves, finely chopped
• 2  tablespoons  finely chopped parsley
• 1⁄2 teaspoon  dried red chili, crushed
• 2  lbs plum tomatoes, peeled, deseeded or 2 (14 1/2ounce) cans whole tomatoes, with liquid
• 3⁄4 cup dry white wine
• 1 (1 lb)  octopus, pounded, gutted and cut into 1/2 inch pieces
• 1  lb  raw  prawns, with shells
• 2  tablespoons capers, rinsed (preferably salted)
•  salt and pepper

Directions

1. Sauté the shallots, garlic, and half of the parsley on low heat in 4 tbsp of the oil.
2. They should only get transparent.
3. Add the octopus and the chilie; increase the heat.
4. When the octopus starts to change color, add half of the wine and reduce the liquid to 1/3.
5. Add the tomatoes, but no salt yet.
6. Let simmer slowly without lid until the octopus is tender and the sauce has thickened (30-60 minutes) (add a little water if it gets too thick).
7. Now add salt and pepper.
8. Remove from heat.
9. While the sauce is simmering, sauté the prawns in a skillet on high heat in the rest of the oil until they are red but not done.
10. Add the rest of the wine, let just boil and immediately remove from heat.
11. Let cool, uncovered.
12. Peel the shrimp (save the gravy).
13. Put the sauce to a boil, add the capers, parsley and the prawns with their gravy.
14. Bring to a boil and serve immediately with spaghetti.