Prep 30 mins
Cook 20 mins
This appetizer is from Michael Chiarello, published in "Food & Wine" magazine.
- 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
- Cook pasta al dente, in salted water according to package directions; drain well and drizzle with olive oil and toss to coat.
- Spread pasta onto a baking sheet, cover, and refrigerate.
- 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.
- Add the squid, season with salt and pepper; increase heat to medium high and cook for 30 seconds, turning once.
- Add wine, bring to a simmer, remove squid with a slotted spoon, place in a bowl and chill.
- Continue boiling the wine until reduced to 1/2 cup, about 8 minutes.
- Add the oregano and half the parsley, remove from heat.
- 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.
- Refrigerate at least 20 minutes.
- 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.
- Season with salt and pepper.
- Garnish with remaining parsley.