Yield: 4 Servings
|1½ pounds||Small squid; cleaned, bodies sliced into 1/4-inch rings, tentacles halved if large|
|1 cup||Plain dried bread crumbs (about 4 ounces)|
|1 teaspoon||Oregano; crumbled|
|1 teaspoon||Freshly ground pepper|
|½ cup||Olive oil|
|2 tablespoons||Olive oil|
|1 large||Clove garlic; minced|
|1 teaspoon||Anchovy paste|
|½ pounds||Dried capellini (or other thin pasta)|
|1 tablespoon||Unsalted butter|
|\N \N||Lemon wedges, for serving|
: 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 ¼ 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 ¼ 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 Typos by Jeff Pruett. Submitted By COOK4U@... On THU, 7 DEC 1995