Categories: Pasta, Fish/sea, Italian 
      Yield: 4 servings 
  
      1 sm Octopus (about 3 1/4 pounds)        1    Green chili pepper chopped 
    1/2 c  Olive oil                         1/2 lb Tomatoes, peeled and cut in 
      1 pn Rosemary                                 -strips 
      1    Bay leaf                            3    Cloves garlic, (inner buds 
      1 pn Oregano                                  -removed), chopped 
      1 ts Cumin seeds                              Salt and pepper 
           Chopped parsley                     1 lb Spaghetti 
  
  Serves 4 to 6 
   
  The octopus must be very carefully washed and dried, and the mouth removed. 
  Cover the bottom of a saucepan with oil; add the rosemary, bay leaf 
  oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic. 
  Place the octopus on top of this mixture and season with salt and pepper. 
  Cover the pot very tightly and simmer for about 45 minutes. Cook the 
  spaghetti in plenty of boiling salted water until it is 'al dente' (firm to 
  the bite). Drain and turn onto a warm serving dish. Mix the octopus sauce 
  into the spaghetti. Serve piping hot.