Chilled Cuttlefish Spaghettini - cooking recipe

Ingredients

8 oz spaghettini
1/2 cup olive oil
1 lb cleaned cuttlefish hoods
2 cloves garlic, thinly sliced
1 None fresh long red chili, finely chopped
2 cups dry white wine
1/2 tsp sugar
1/2 bunch fresh flat-leaf parsley leaves, chopped
1 tsp finely grated lemon zest

Preparation

In a large saucepan of boiling water, cook pasta until tender. Drain, reserving 1/4 cup of cooking liquid. Rinse pasta under cold water and drain. Drizzle with 2 tbsp oil, toss to coat, then spread on baking tray lined with baking paper. Cover and refrigerate.
Cut cuttlefish in half crosswise. Heat 2 tbsp oil in large frying pan. Saute garlic and chili for 2 mins. Add cuttlefish and cook over high heat for 30 secs, turning once. Add wine and bring to a boil. Use slotted spoon to transfer cuttlefish to large bowl and cool.
Return wine mixture to a boil. Boil, uncovered, for 5 mins or until reduced. Strain into small bowl and discard solids. Blend or process wine mixture, adding remaining oil in a thin, steady stream until combined. Add reserved cooking liquid and sugar and process until combined. Refrigerate sauce until cold.
Slice cuttlefish thinly and coarsely chop parsley. Combine cuttlefish and parsley with pasta, sauce and zest in large bowl and season to taste.