Chilled Cuttlefish Spaghettini

1. 1

   In a large saucepan of boiling water, cook pasta until tender. Drain, reserving 1/4 cup of cooking liquid. Rinse pasta under cold water and drain. Drizzle with 2 tbsp oil, toss to coat, then spread on baking tray lined with baking paper. Cover and refrigerate.

2. 2

   Cut cuttlefish in half crosswise. Heat 2 tbsp oil in large frying pan. Saute garlic and chili for 2 mins. Add cuttlefish and cook over high heat for 30 secs, turning once. Add wine and bring to a boil. Use slotted spoon to transfer cuttlefish to large bowl and cool.

3. 3

   Return wine mixture to a boil. Boil, uncovered, for 5 mins or until reduced. Strain into small bowl and discard solids. Blend or process wine mixture, adding remaining oil in a thin, steady stream until combined. Add reserved cooking liquid and sugar and process until combined. Refrigerate sauce until cold.

4. 4

   Slice cuttlefish thinly and coarsely chop parsley. Combine cuttlefish and parsley with pasta, sauce and zest in large bowl and season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.