Chilled Chardonnay-Braised Calamari Pasta

• 12 lb spaghettini
• 12 cup extra virgin olive oil, plus more for drizzling
• 4 large garlic cloves, sliced thin
• 12 teaspoon crushed red pepper flakes
• 1 lb squid, patted dry
• kosher salt & freshly ground black pepper
• 2 cups Chardonnay wine
• 12 teaspoon fresh oregano, chopped
• 13 cup fresh parsley, chopped

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.

spaghettini, extra virgin olive oil, garlic, red pepper, kosher salt, chardonnay wine, fresh oregano, fresh parsley

Taken from www.food.com/recipe/chilled-chardonnay-braised-calamari-pasta-437949 (may not work)