Tuesday's Tintenfisch


I have an intention of cooking an epic meal everyday this week and so far I'm 2 for 2.  Looking to satisfy my Crustacean  withdrawal symptoms, I was actually planning on making pan seared garlic shrimp with garlic noodles.  But when I opened the tin can of Octopus in Olive Oil (Tintenfisch), that my aunt sent me from Germany, I was floored by it's savory intense flavor and how tender the chopped Octopus was.

So instead I ended up making a tomato/basil linguine, with garlic pan seared shrimp in a shallot Tintenfisch sauce. So noms.

Bon Appetit readers <3 (Comic Con pix coming, I swear)
Di (chow)

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