Abalone ink pasta

A delicious sauce for pasta. It is made with the innards of octopus I didn’t use in this recipe :

Ormeau au beurre

I stir-fried the octopus livers and all bits that were not used in olive oil with garlic, onion, hot chili. Added red paprika, a little basil.

Then the al dente pasta and a few slices of octopus…
Yummy… I had to lick the plate and the frying pan after.

4 thoughts on “Abalone ink pasta”

  2. Pingback: Ormeau au beurre (buttered abalone) « GOURMANDE in OSAKA

  3. Pingback: Abalone four ways « GOURMANDE in OSAKA

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