冷製海葡萄香蒜辣意粉
Spaghetti aglio e olio with Sea Grapes

在鍋中加入3L的水，煮滾後加入意粉和2湯匙的鹽。意粉的煲煮時間設定成包裝外寫的多1分鐘。煮完後倒入篩中，用凍水搓揉意粉，最後篩去水份備用。

八爪魚腳切成容易入口的大小。芹菜和蒜頭切薄片。辣椒在去辣椒籽後切成圓片。

在鑊中倒入橄欖油、蒜頭和辣椒後開火，待蒜頭發出香味後，加入芹菜炒，再順序倒入白葡萄酒、八爪魚和煮意粉後的水炒勻。將醬汁倒入碗中，將碗放在冰上，讓醬汁冷卻。

在③的碗中加入①的意粉後拌勻，試味後加入適量的鹽調味。

將意粉放到碟上，再加上海葡萄。

Boil 3 liters of water in a pot. When the water comes to a boil, add 2 tablespoons of salt and cook the pasta for about 1 minute longer than indicated on the package. Once the pasta is cooked, transfer into a colander, place in the cold water to rinse, and then drain.

Cut the octopus into easy-to-eat size pieces. Cut the celery and garlic into thin slices. Remove the seeds from the chili pepper and cut into round slices.

Place the olive oil, garlic, and chili pepper in a frying pan and heat. When the garlic is fragrant, fry the celery, then add the white wine, octopus, and pasta water respectively to fry. Transfer the sauce into a bowl and place the bowl on some ice to cool.

Mix ① in the bowl in step ③ and add more salt if necessary.

Place ④ on a plate and top with sea grapes.