Octopus Alfredo

We're happy to welcome Scott VanTuyl with Prossimo Ristorante on Cherry Street to the Cooking Corner. Today he is showing us how to make an Octopus Alfredo.

Ingredients

7oz……..Cooked Fettuccine

4oz……..Unsalted Butter

2-3oz…..Water

½ tsp…..Salt

½ oz…...Brandy (optional)

2oz…….Grated Parmigiano Reggiano Cheese

1. Melt butter with the water, salt and brandy in a saute pan.

2. Add the fettuccine and bring to a light simmer

3. Ensure that all the water does not completely evaporate. If it does, add a little extra.

4. Put the cheese in a separate mixing bowl.

5. When the pasta is hot and steamy, add it into the cheese and toss to coat.

6. Serve immediately.