• 12 oz  De Cecco Linguine - 7 
• 9 oz  tomate de mer or baby octopuses
• 5 1/3 broad beans, shelled 
• 2 carrots
• 1 onion
• 1 garlic clove
• 1 bunch parsley, chopped
•  Extra Virgin Olive Oil 
•  salt 
•  pepper 

Rinse the broad beans, blanch, drain and shell them. Trim, peel and rinse the carrots under cold running water and slice into strips. Blanch them for 3-4 minutes in lots of salted water, drain and set aside. Clean the baby octopuses removing the skin (inside and outside), eyes and the insides and wash under cold water; drain and pat dry. In a saucepan heat up some oil, add the chopped onion and crushed garlic and sauté until soft. Add the carrots, a pinch of salt and pepper and cook for 5 minutes; add the beans and keep cooking for another 5 minutes; finally add the baby octopuses and cook for 2-3 minutes over high heat, stirring with a wooden spoon. Sprinkle with parsley and remove the pan from heat. In the meantime, cook the linguine in plenty of boiling salted water and drain when al dente. Combine with the sauce and serve very warm.