1.5kg baby octopus, cleaned and cut
500g Barilla n.5 spaghetti pasta
2 small birds eye chilies, thinly sliced
1/2 cup olive oil
2 handful fresh parsley, roughly chopped
2 garlic cloves, minced
juice of 1 lemon
salt to season
In a bowl place octopus, chili, olive oil, parsley, lemon juice, garlic & season with salt. Combine well & place into the fridge to marinate for 1 hour.
Cook the spaghetti according to packet instructions, drain & 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 & mix together.
Serve with a extra drizzle of olive oil.