1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
3. Chop the pickles and add them to the skillet. Cook for a few minutes until they soften.
4. Cut the octopus into bite-sized pieces and add them to the skillet. Cook until heated through.
5. Pour in the heavy cream and stir to combine. Let the sauce simmer for a few minutes until it thickens slightly.
6. Add the cooked pasta to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 450 | 25g | 40g | 20g |
| Total |
