The chef first cooked the octopus vacuum packed at a temperature of 85 degrees Celsius/185 degrees Farenheight for about and hour and a half. He conserved the juices, added some water and used that to cook the pasta.
Notice the pasta's color? All octopus. After the pasta was cooked al dente, he drained it, added some extra virgin olive oil, and the cooked octopus which he had cut into small pieces.
A first course that was....