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  • Baked Squid With Garlic Anchovy Pasta

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    Baked Squid With Garlic Anchovy Pasta
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb small squid, cleaned, bodies sliced into 1/4-inch rings tentacles halved if large
    • 1 c. plain dry bread crumbs (about 4 ounces)
    • 1 tsp oregano, crumbled
    • 1 tsp freshly grnd pepper salt
    • 1/2 c. extra virgin olive oil
    • 2 Tbsp. extra virgin olive oil
    • 1 lrg clov garlic, chopped
    • 1 tsp anchovy paste
    • 1/2 lb dry capellini, (or possibly other thin pasta)
    • 1 Tbsp. unsalted butter lemon wedges, for serving

    Directions

    1. 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 tsp. salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 c. plus 2 Tbsp. of the extra virgin olive oil on top. Bake for 10 min, or possibly till the squid is golden and crunchy. : Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 c. oil and bring to a simmer over low heat.
    2. Cook, whisking, till fragrant but not browned, about 3 min. : Add in salt to the boiling water. Add in the capellini and cook, stirring occasionally, till al dente, about 3 min. Drain the pasta and return it to the saucepan. Add in the anchovy sauce and the butter and toss to coat. : Make a bed of capellini on a platter or possibly plates. Mound the baked squid on the pasta and serve with lemon wedges.

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