Date added: December 11, 2007
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 teaspoon salt.
2. 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.
3. 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.
4. 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.
5.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.
| Per serving | % Daily Value* |
| Calories 819 | 41% |
| Fat 47g | 72% |
| Cholesterol 488mg | 163% |
| Sodium 858mg | 36% |
| Carbohydrates 55g | 41% |
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