Pasta with octopus and mushrooms

Preparation

1. Freeze the octopus for 12 hours and then thaw it in the lower part of the fridge. Once you have it, fill a large saucepan with water and put it on the fire.

2. Add 4 peeled garlic cloves, the bay leaf, the pepper, the coarse salt and the onion cut in two and bring everything to a boil.
   Add the octopus and cook for 50 minutes, until tender but firm. Then, remove from the heat and let it cool in the broth.

3. Julienne the onion together with the garlic (this one is also very minced).

4. Heat the oil in a large skillet and add the onion and garlic until poached. Once you have them, add the sliced ​​mushrooms and let them cook. Add the chopped octopus and heat over medium heat for about 5 more minutes. Once everything is well incorporated, add the liquid cream and let it boil for about 8 more minutes.

5. Cook the pasta in salted water, according to the manufacturer's instructions. Once you have it cooked, drain it and pour it into the pan together with the octopus and the rest of the ingredients, mixing everything very well. Leave everything well incorporated and serve the pasta very hot with grated cheese on top.