Spaghetti with Octopus and Capers

Bring the octopus to a boil in a pot with cold water, a dash of white wine and the onion. Once the water comes to a boil, season with sea salt and cook the octopus for 30-90 minutes until tender, depending on the quality. Allow to cool in the stock. Lift out octopus, remove suckers and skin, and clean well. Slice the tentacles and cut the body into strips. Keep some of the cooking stock. Now cut the fennel into cubes about 1/2 cm, blanch (boil briefly) in salted water and drain. Slice the garlic and sauté in a little olive oil until light. Add the octopus pieces, fennel cubes and the capers. Stir briefly, season with salt and pepper and deglaze with white wine. Pour in a little octopus stock and boil down briefly with the butter. Add the spaghetti, cooked al dente in the meantime, directly from the pasta water to the prepared sauce. Season again with salt and pepper and stir in the chopped parsley.

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