Baked squid with garlic-anchovy pasta

 
                   Baked Squid with Garlic-Anchovy Pasta
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Small squid -- cleaned, bodies
                         -sliced into 1/4-inch rings,
                         -tentacles halved if large
    1       c            Plain dried bread crumbs
                         -(about 4 ounces)
    1       t            Oregano -- crumbled
    1       t            Freshly ground pepper
                         Salt
      1/2   c            Olive oil
    2       tb           Olive oil
    1       lg           Clove garlic -- minced
    1       t            Anchovy paste
      1/2   lb           Dried capellini (or other
                         -thin pasta)
    1       tb           Unsalted butter
                         Lemon wedges, for serving
 
   :    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
  
 
 
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