Ingredients
-
1/2
-
1/2
-
4
-
1/2
-
1
-
-
2
-
1/2
-
1/3
-
-
-
-
-
-
Directions
Chilled Chardonnay-Braised Calamari Pasta, This appetizer is from Michael Chiarello, published in Food & Wine magazine , This appetizer is from Michael Chiarello, published in Food & Wine magazine
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Steps
|
1
Done
|
Cook Pasta Al Dente, in Salted Water According to Package Directions; Drain Well and Drizzle With Olive Oil and Toss to Coat. |
|
2
Done
|
Spread Pasta Onto a Baking Sheet, Cover, and Refrigerate. |
|
3
Done
|
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
Done
|
Add the Squid, Season With Salt and Pepper; Increase Heat to Medium High and Cook For 30 Seconds, Turning Once. |
|
5
Done
|
Add Wine, Bring to a Simmer, Remove Squid With a Slotted Spoon, Place in a Bowl and Chill. |
|
6
Done
|
Continue Boiling the Wine Until Reduced to 1/2 Cup, About 8 Minutes. |
|
7
Done
|
Add the Oregano and Half the Parsley, Remove from Heat. |
|
8
Done
|
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
Done
|
Refrigerate at Least 20 Minutes. |
|
10
Done
|
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
Done
|
Season With Salt and Pepper. |
|
12
Done
|
Garnish With Remaining Parsley. |
