Page 185 - 2019TOHCookbook

Make the pasta (can be made in advance)
Bring a pot of salted water to a rolling boil. Add your pasta and cook according to instructions. Rinse under cold water, and drain, then add olive oil, and keep in an airtight container, until ready to serve.
Right before serving, heat 2 tablespoons of olive oil, and add the hot pepper flakes, and chopped garlic clove. Cook for 30 seconds, then add the pasta, and toss a few times until warmed up, and flavored.
Grill the octopus
Once the octopus is tender, let it cool in its liquid. You can remove the purplish skin if you want, by gently rubbing it off with a paper towel. Cut off the tentacles, and if too long, cut them into smaller pieces.
Preheat your grill
Chop the bacon, and fry over medium heat until cooked (5-7 min). Remove the bacon pieces with a slotted spoon, and reserve for later. Do not throw away the fat.
Brush the cooled off octopus with the bacon fat, season with coarse salt and pepper, and more dry oregano if desired, and grill for a few minutes.
Serve the octopus over the squid ink pasta, with the bacon pieces, that have been tossed with the tomato sauce.
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