Chilled Chardonnay-Braised Calamari Pasta

1. 1

   Cook pasta al dente, in salted water according to package directions; drain well and drizzle with olive oil and toss to coat.

2. 2

   Spread pasta onto a baking sheet, cover, and refrigerate.

3. 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. 4

   Add the squid, season with salt and pepper; increase heat to medium high and cook for 30 seconds, turning once.

5. 5

   Add wine, bring to a simmer, remove squid with a slotted spoon, place in a bowl and chill.

6. 6

   Continue boiling the wine until reduced to 1/2 cup, about 8 minutes.

7. 7

   Add the oregano and half the parsley, remove from heat.

8. 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. 9

   Refrigerate at least 20 minutes.

10. 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. 11

    Season with salt and pepper.

12. 12

    Garnish with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.