Baked Squid With Garlic-Anchovy Pasta

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small squid - cleaned, bodies
		- sliced into 1/4-inch rings
		- tentacles halved if large
1 cup	146g / 5.1oz	Plain dried bread crumbs- (about 4 ounces)
1 teaspoon	5ml	Oregano - crumbled
1 teaspoon	5ml	Freshly ground pepper
		Salt
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Olive oil
1		Garlic - minced
1 teaspoon	5ml	Anchovy paste
1/2 lb	227g / 8oz	Dried capellini - (or other
		- thin pasta)
1 tablespoon	15ml	Unsalted butter
		Lemon wedges - for serving

Recipe Instructions

: Preheat the oven to 450F. Bring a large saucepan of water to a boil. In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2 tablespoons of the olive oil on top. Bake for 10 minutes, or until the squid is golden brown and crunchy. : Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking, until fragrant but not browned, about 3 minutes. : Add salt to the boiling water. Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes. Drain the pasta and return it to the saucepan. Add the anchovy sauce and the butter and toss to coat. : Make a bed of capellini on a platter or plates. Mound the baked squid on the pasta and serve with lemon wedges.

By Tracy Seaman, in "An Italian Christmas Eve Meal"; "Food and Wine" December, 1994 Typos by Jeff Pruett.

Source:
Anita A. Matejka

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