How to Make It
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 refrigerate.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the squid, season with salt and black pepper and cook over high heat for 30 seconds, turning once. 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 minutes. Add the oregano and half of the chopped parsley and remove from the heat.
Transfer the wine reduction to a blender and puree. With the machine on, slowly pour in the remaining 1/4
cup of olive oil followed by 2 tablespoons of cold water. Refrigerate for about 20 minutes, or until chilled.
Cut the squid bodies into 1/4inch-thick rings. Return the squid to the bowl. Add the chilled spaghettini and sauce and toss well. Season with salt and black pepper. Sprinkle the pasta with the remaining parsley, toss once more and serve.