- 2 pounds baby octopus, cleaned
- 1 pound spaghetti
- 2 handfuls parsley, roughly chopped
- 2 small birds eye chilies
- 1/ 2 cup olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt, to taste
In a bowl place octopus, chili, olive oil, parsley, lemon juice, garlic and season with salt. Combine well and place into the fridge to marinate for 1 hour.
Cook the spaghetti according to packet instructions, drain and set aside.
Grill the octopus on high heat in a grill pan for 3 to 5 minutes per side. Turn off the heat, add the cooked pasta to pan and mix together.
Serve with an extra drizzle of olive oil.