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Baked Squid with Garlic-Anchovy Pasta

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Christmas Italian

Ingredients:

  • 1 1/2 lb Small squid; cleaned; bodies
  • Into 1/4-inch rings; tentacles halved if
  • 1 c Plain dried bread crumbs; (about 4 ounces)
  • 1 ts Oregano; crumbled
  • 1 ts Freshly ground pepper
  • Salt
  • 1/2 c Olive oil
  • 2 tb Olive oil
  • 1 lg Clove garlic; minced
  • 1 ts Anchovy paste
  • 1/2 lb Dried capellini (or other; thin pasta)
  • 1 tb 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 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 Typos by Jeff Pruett. Posted to EAT-L Digest 19 Sep 96
 
Date: Fri, 20 Sep 1996 08:52:19 -0500
 
From: LD Goss <ldgoss@METRONET.COM>