Fusilli with Octopus and Bone Marrow

Fusilli with Octopus and Bone Marrow
Serves 4

1-1.5 lb trimmed octopus, thawed if frozen (overnight in fridge)
1 lb veal marrow bones
28 oz can San Marzano tomatoes
1 cup Sangiovese wine
4 cloves of garlic, minced
2 handfuls fresh basil, chopped
1 Tbs fresh thyme
1 lbs fresh fusilli
salt and pepper
Olive Oil

1. Place your veal marrow bones in an ice bath with a good amount of salt. Keep that ice bath cold, in the fridge, until you are ready to extract the marrow.

2. Cut up the octopus, if necessary

3. Lightly season the octopus with salt and pepper and add about a tablespoon of olive oil and sear the octopus, in batches if necessary, before setting aside.

4. Using the same pan add a bit more olive oil and now 3/4 the garlc and the basil's stems. Saute lightly for a few moments before adding the wine and tomatoes. Finally, throw the babies back in there. Bring the whole mess to a boil and then reduce it to a simmer for about an hour and half. Add more tomatoes, wine, or even water or stock if it gets too thick.

5. Sometime during that hour and half extract the marrow from your marrow bones using a paring knife. Just slide it around the edges and then sort of smoosh it out, digging the extra out if you have to.

6. Saute the marrow in another pan, perhaps a non-stick one this time, first on a low heat until it begins to render and then on a slightly higher heat as it releases some fat. When the fat starts to pool add in the thyme and the remaining garlic (chopped) along with some salt and pepper. When the marrow is somewhat cooked down add it back into the sauce at the 90 minute mark or thereabouts.

7. Optional - make a topping (maybe 1/3c) of crunchy bread crumbs cooked in olive oil, or similar.

8. Mix everything (plus basil) up, cook the pasta in the sauce for a minute, and serve topped with the above, and/or parmigiano.