 | put into a pressure pot water, vinegar and a laurel leaf |
| the cleansed and rinsed octopus |  |
 | and half lemon let it boil 25/30 minutes since the moment when it starts buzzing |
it will make the octopus very soft and your home without fish smell! |  |
 | prepare the garganelli by the basic recipe |
cleanse the blue mussels |  |
 | make them open by boiling in a pot without water for 5 minutes. Then shell and keep the water produced by boiling |
drain the octopus while hot |  |
 | using cloves for avoiding you to burn and remove the suckers while hot |
attention: if the octopus cools this operation will be impossible |  |
 | cut to small pieces |
chop parsley, garlic and fry slightly, in the meantime boil the garganelli |  |
 | add the octopus |
then the blue mussels |  |
 | dilute the cornstarch in the filtered water used for boiling the blue mussels |
add t the sauce |  |
 | stir well |
drain the garganelli "al dente" and saute in the sauce |  |
 | serve with a little of grated lemon peel on |
