Octopus with Linguine

Directions

1. 1
   Put tentacles from octopus head (just below eyes) and discard head.
2. 2
   Fill a 6- to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough).
3. 3
   Simmer until tender when pierced with a fork, about 1 hour.
4. 4
   Drain and cool slightly.
5. 5
   Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups.
6. 6
   Drain well and cut crosswise into 1 1/2-inch pieces.
7. 7
   While octopus simmers, chop tomatoes, reserving juices.
8. 8
   Sauta garlic and red pepper flakes in oil in a 6- to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute.
9. 9
   Stir in parsley and basil.
10. 10
    Add tomatoes with juices and bring to a boil.
11. 11
    Simmer, uncovered, 30 minutes.
12. 12
    Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour.
13. 13
    Season with salt and pepper.
14. 14
    Meanwhile, boil linguine in a large pot of salted water until al dente, then drain well.
15. 15
    Serve octopus sauce over linguine.