Tubetti Rigate With Butter Beans & Octopus

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SF Gate
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Ingredients

4 ounces butter beans (or gigante), dry volume, soaked overnight and drained

4 ounces cannellini beans, dry volume, soaked overnight and drained

Salt

1/4 cup minced onion

1/4 cup minced celery

1/4 cup olive oil

1 bay leaf

1 teaspoon chile flakes

1 whole clove

6 whole black peppercorns

2 tablespoons tomato paste

1/4 cup white wine

1 pound octopus, thawed and rinsed (see note below)

1 pound tubetti rigate

Extra virgin olive oil

Toasted breadcrumbs

Chile flakes

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