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Baked Squid with Garlic-Anchovy Pasta - F&W 12/94

An italian recipe for Baked Squid with Garlic-Anchovy Pasta - F&W 12/94, made with Plain Dried Bread Crumbs, Oregano, Freshly Ground Pepper Salt, Olive Oil, and Garlic. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 lb
• 1 cup
• 1 tsp
• 1 tsp
• 1/2 cup
• 2 tbsp
• 1
• 1 tsp
• 1/2 lb
• 1 tbsp

Method (preview)

1. 1

   Preheat the oven to 450F. Bring a large saucepan of water to a boil.

2. 2

   In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt.

3. 3

   Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs.

4. 4

   Bake for 10 minutes, or until the squid is golden brown and crunchy.

5. 5

   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.

6. 6

   Cook, whisking, until fragrant but not browned, about 3 minutes.

7. 7

   Add salt to the boiling water.

8. 8

   Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes.

9. 9

   Drain the pasta and return it to the saucepan.

10. 10

    Add the anchovy sauce and the butter and toss to coat.

11. 11

    Make a bed of capellini on a platter or plates. Mound the baked squid on the pasta and serve with lemon wedges.