Clean the octopus by turning the head inside out and removing the innards. Remove the beak from the center. Rinse thoroughly and cut into large bite-sized pieces.

Heat the olive oil in a medium pot over medium heat. Add the onions and sauté for about 5 minutes, stirring, until soft and translucent.

Add the octopus pieces and cook over medium heat. The octopus will release its juices and develop a deep reddish color.

Sprinkle in the cinnamon, allspice, and cloves. Stir to release their aroma.

Add the tomato paste and rub it into the bottom of the pot to toast it lightly and enhance its flavor.

Deglaze with the white wine, scraping the bottom of the pot. Let the alcohol evaporate for a few minutes.

Add the crushed tomatoes and enough water to just cover the ingredients. Cover and let simmer gently until the octopus becomes tender.

Stir in the pasta. If needed, add a little more hot water to ensure the pasta cooks properly.

Simmer over low heat for about 10 minutes, stirring frequently, until the pasta is cooked and the sauce remains slightly saucy.

Season with salt and freshly ground pepper toward the end of cooking. (Fresh octopus can be naturally salty, so taste before adding salt. If needed, a small pinch of sugar can help balance the flavors.)

Remove the pot from the heat while the dish is still juicy. Add two ice cubes to quickly lower the temperature and stop the pasta from overcooking.

Serve warm and slightly saucy, garnished with chopped fresh parsley if desired.