Chilled Chardonnay-braised Calamari Pasta

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 lb spaghettini
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 4 large garlic cloves, sliced thin
• 1/2 teaspoon crushed red pepper flakes
• 1 lb squid, patted dry
• kosher salt & freshly ground black pepper
• 2 cups chardonnay wine
• 1/2 teaspoon fresh oregano, chopped
• 1/3 cup fresh parsley, chopped

Recipe

• 1 cook pasta al dente, in salted water according to package directions; drain well and drizzle with olive oil and toss to coat.
• 2 spread pasta onto a baking sheet, cover, and refrigerate.
• 3 in a large, deep skillet heat 1/4 cup olive oil over medium heat; add garlic and crushed red pepper, cool until garlic begins to turn golden, about 1 minute.
• 4 add the squid, season with salt and pepper; increase heat to medium high and cook for 30 seconds, turning once.
• 5 add wine, bring to a simmer, remove squid with a slotted spoon, place in a bowl and chill.
• 6 continue boiling the wine until reduced to 1/2 cup, about 8 minutes.
• 7 add the oregano and half the parsley, remove from heat.
• 8 transfer to a blender and puree; while the machine is running, slowly add the remaining 1/4 cup olive oil, and 2 tablespoons cold water to form and emulsion.
• 9 refrigerate at least 20 minutes.
• 10 meanwhile, cut the squid bodies into 1/4 inch thick rings and add to a large serving bowl; add chilled spaghettini, chilled sauce, and toss well.
• 11 season with salt and pepper.
• 12 garnish with remaining parsley.