Baked Squid With Garlic Anchovy Pasta Recipe

ingredients

1 1/2 pound small squid, cleaned, bodies sliced into 1/4-inch rings
1 cup plain dried bread crumbs
1 teaspoon oregano, crumbled
1 teaspoon freshly ground black pepper
salt
1/2 cup olive oil
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon anchovy paste
1/2 pound dried capellini (or other thin pasta)
1 tablespoon unsalted butter
lemon wedges, for serving

directions

Preheat the oven to 450 degrees F. 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.

nutrition data

Nutritional data has not been calculated yet.