Step 1
Prepare dinner 12 oz. linguine in a big pot of boiling salted water, stirring often, till al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 2
In the meantime, warmth 2 Tbsp. extra-virgin olive oil in a big skillet over medium-high. Add ½ cup panko, season with kosher salt, and prepare dinner, stirring usually, till golden brown and crisp, about 3 minutes. Switch to a small bowl. Wipe out skillet.
Step 3
Warmth 2 Tbsp. extra-virgin olive oil in identical skillet over medium-high. Add two 4.2-oz. cans octopus, drained, patted dry, and prepare dinner, tossing often, till golden brown and crisp, 2–3 minutes. Utilizing a slotted spoon, switch to a plate.
Step 4
Add remaining 1 Tbsp. extra-virgin olive oil to identical skillet. Prepare dinner 5 garlic cloves, coarsely chopped, and 3 Tbsp. coarsely chopped drained capers, stirring usually, till barely softened, about 2 minutes. Add ¼ tsp. crushed purple pepper flakes and an enormous pinch of salt; season generously with freshly floor black pepper. Prepare dinner, stirring consistently, till mixed and aromatic, about 1 minute. Add 1 cup dry white wine and prepare dinner, stirring usually, till lowered by two thirds, about 4 minutes.
Step 5
Add pasta, ½ cup (packed) finely chopped parsley, 4 Tbsp. unsalted butter, and reserved ½ cup pasta cooking liquid to skillet; cut back warmth to medium-low. Prepare dinner, tossing usually and including remaining pasta cooking liquid a bit of at a time as wanted, till pasta is coated. Take away from warmth. Add octopus, then finely grate zest from 1 lemon over. Lower lemon in half. Squeeze in juice from 1 half and toss to mix. Lower remaining half into wedges.
Step 6
Divide pasta amongst shallow bowls and high with panko combination. Serve with lemon wedges for squeezing over.
