![](images/gargan3.jpg) | put into a pressure pot water, vinegar and a laurel leaf |
the cleansed and rinsed octopus | ![](images/octopus.4.jpg) |
![](images/octopus.5.jpg) | 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! | ![](images/octopus.6.jpg) |
![](images/gargan7.jpg) | prepare the garganelli by the basic recipe |
cleanse the blue mussels | ![](images/gargan9.jpg) |
![](images/gargan11.jpg) | 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 | ![](images/octopus.8.jpg) |
![](images/octopus.10.jpg) | using cloves for avoiding you to burn and remove the suckers while hot |
attention: if the octopus cools this operation will be impossible | ![](images/octopus.12.jpg) |
![](images/octopus.13.jpg) | cut to small pieces |
chop parsley, garlic and fry slightly, in the meantime boil the garganelli | ![](images/sauce.14.jpg) |
![](images/octopus.15.jpg) | add the octopus |
then the blue mussels | ![](images/sauce.16.jpg) |
![](images/sauce.17.jpg) | dilute the cornstarch in the filtered water used for boiling the blue mussels |
add t the sauce | ![](images/sauce.18.jpg) |
![](images/sauce.19.jpg) | stir well |
drain the garganelli "al dente" and saute in the sauce | ![](images/gargan20.jpg) |
![](images/finished-dish.21.jpg) | serve with a little of grated lemon peel on |