Chilled Chardonnay-Braised Calamari Pasta

Submitted by threeovens

"This appetizer is from Michael Chiarello, published in "Food & Wine" magazine."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 8

ingredients

• 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

directions

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.