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How to make Moscardini in white
In a saucepan, sauté the garlic and add the baby octopus.
Then cover them with water and leave to simmer for about twenty minutes.
As soon as the cooking liquid has evaporated, add half a glass of white wine and let it evaporate over high heat.
Season the octopus with salt and pepper then cook for another twenty minutes over medium heat, stirring occasionally.
When cooked, add a handful of chopped parsley and serve.
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