Spaghetti With Octopus With Lemon Thyme

Preparation:

Preparation: For the octopus: wash and boil the octopus for about 40 minutes in a pot of boiling salted water. Drain and, once cooled, peel and cut into thin slices. For the sauce: clean the spring onion and chop it coarsely, put it in a mixer and add the peeled garlic clove and celery. Add the peeled lemon lime and chop everything finely. Pour the prepared mince into a pan, fry it in the oil and then add the octopus cut into slices. After about 15 minutes, add the white wine. Clean the cherry tomatoes and cut them into wedges, add them to the octopus sauce, add salt and pepper and cook for another 10-15 minutes in a covered pan over a moderate heat. To serve: 10 minutes after the sauce has finished cooking, boil the spaghetti in a pot of boiling salted water. Drain them al dente and pour them into the sauce. Once seasoned, arrange them on plates and serve immediately, garnishing with sprigs of lemon thyme.