Recipe for Baked Squid With Garlic-Anchovy Pasta

Ingredients

1 1/2 lb small squid; cleaned, bodies sliced in
1 cup plain dried bread crumbs (about 4 o; unces)
1 teaspoon oregano; crumbled
1 teaspoon freshly ground pepper
1 salt
1/2 cup olive oil
2 tablespoon olive oil
1 large clove garlic; minced
1 teaspoon anchovy paste
1/2 lb dried capellini (or other thin past; a)
1 tablespoon unsalted butter
1 lemon wedges, for serving

Instructions

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.





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