300g of cleaned polvo
300g of vongole with shell, washed
2 garlic cloves without peel
1/4 cup of cachaça
6 tablespoons of olive oil
2 clean lulas, cut into rings
1 finger pepper chopped
6 ripe tomatoes, peeled and seeded, chopped
5 liters of boiling water
Salt to taste
500g of linguine
2 tablespoons of chopped parsley
300g of cleaned polvo
300g of vongole with shell, washed
2 garlic cloves without peel
1/4 cup of cachaça
6 tablespoons of olive oil
2 clean lulas, cut into rings
1 finger pepper chopped
6 ripe tomatoes, peeled and seeded, chopped
5 liters of boiling water
Salt to taste
500g of linguine
2 tablespoons of chopped parsley
In a large pot with plenty of water, cook the polvo for about 30 minutes
Drain, let it cool, cut into pieces and reserve
In another pot, heat over high the vongoles with garlic and cachaça and let simmer, covered, until the shells open
Remove the shells that are closed and remove the vongoles from those that are open (leave some in the shell to decorate)
Strain the cooking liquid and reserve
In a large frying pan, heat 2 tablespoons of olive oil and cook the lula for five minutes
Remove from heat, add polvo, pepper, tomato, and vongole with broth, mix and reserve
In a pot with boiling water and salt, cook the pasta until al dente
Drain and combine with the sauce in the frying pan
Heat over low, stirring constantly, until warm
Add parsley and the remaining olive oil, check the seasoning and serve.
