Baked Squid With Garlic Anchovy Pasta

Serving Size : 4
Ingredients

for prepare Baked Squid With Garlic Anchovy Pasta

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	pounds	small squid - cleaned, bodies
sliced into 1/4-inch rings tentacles halved if large baked squid with garlic anchovy pasta
1	cup	plain dried bread crumbs
about 4 ounces baked squid with garlic anchovy pasta
1	teaspoon	oregano - crumbled
1	teaspoon	freshly ground pepper
salt baked squid with garlic anchovy pasta
1/2	cup	olive oil
2	tablespoons	olive oil
1	large clov	garlic - minced
1	teaspoon	anchovy paste
1/2	pound	dried capellini - (or other
thin pasta baked squid with garlic anchovy pasta
1	tablespoon	unsalted butter

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 & Wine" December, 1994

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