Baked squid with garlic-anchovy pasta - f&w 12/94

Yield: 4 servings

Measure 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
\N \N 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
\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 JEFF PRUETT On 12-01-95

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