Original Post by Kelly in Apr, 2010

I created this recipe after hosting a fondue party in the Colorado mountains. We were serving baby octopus as part of the wild game. I had never eaten anything but calamari in the past. We brought the left overs home and I made this delicious creation – bye, bye calamari. This is so much better for you!

Ingredients:

• Baby Octopus– ½ lb
• Garlic Chive DeCio Pasta Fettuccine
• Lucy’s Pepper Sprinkle – 2 tsp
• Lucy’s Fish Seasoning – 2 TBSP
• 4 Fresh asparagus spears
• ½ Onion cut up
• 4 cloves garlic
• Salt and Pepper to Taste
• Chopped beet tops or spinach
• Olive oil

Instructions:

Heat a couple tablespoons oil in non-stick skillet. Combine onion and garlic and cook until transparent. Add asparagus, beet tops, octopus, and seasonings. Saute until octopus curls.

In the meantime cook fettuccine according to directions. Combine all ingredients and serve with baked spaghetti squash.