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. ---------------------------------------------------------------------------
Nutrition
Ingredients
