Wash octopus in cold water, drain and pat dry with paper towel

Combine red wine, garlic, chilli in a bowl, add octopus and stir. Cover with plastic wrap and place in the fridge for an hour to marinate or overnight

Pour the marinade and octopus into a saucepan and simmer on low

Meanwhile cook squid ink pasta according the packet directions

Heat a grill pan on high, drain octopus from marinade, and add to pan turning once cooking until they are just cooked through approx 4-5 mins

Add cooked pasta and octopus on a serving dish, drizzle over the marinade

Add fresh basil, lemon and serve!