I’ve been wanting to try this recipe of Michael Chiarello’s for quite some time; it did not disappoint. I finally made it tonight and enjoyed every bite of this refreshing chilled pasta, it paired beautifully with a crisp, lightly oaked chardonnay.
- 1/2 lb cappellini
- 1/2 cup evoo
- 4 large garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper
- 1 lb cleaned small squid, patted dry
- 2 cups Chardonnay
- 1/2 tsp chopped fresh oregano
- 1/3 cup chopped flat-leaf parsley
In a large pot of boiling salted water, cook the pasta until al dente. Drain well. Drizzle the pasta with olive oil and toss to coat. Spread the pasta out on a large rimmed baking sheet. Cover and cool in the refrigerator.
In a large, deep skillet, heat 1/4 cup of the evoo. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about a minute. Add the squid, season with salt and black pepper and cook on high for about 30 seconds, turning once. (Here I removed the garlic for that part, so that it didn’t burn and turn my sauce bitter.) Return the garlic and add the wine and bring to a simmer. Using a slotted spoon, transfer the squid to a large bowl and chill. Boil the wine until it is reduced to 1/2 cup, about 8 min. Add the oregano and half of the parsley and remove from heat.
Transfer the wine reduction to a blender and puree. With the machine on, slowly pour the remaining 1/4 c of olive oil followed by 1 tbsp of cold water.
Cut the squid bodies into 1/4 inch thick rings. Return the squid to the bowl. Add the chilled pasta and sauce and toss well. Season with salt and pepper. Sprinkle the pasta with the remaining parsley and serve.
Buon appetito a tutti!