Baked squid with garlic anchovy pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Salt | ||
| 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 |
| Lemon wedges, for serving | ||
Directions
: 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
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