Recipe Categories
Seafood
Squid

Kat's Pasta Anchovy Garlic Squid

1 1/2 lb small squid, cleaned, bodies sliced into 1/4-inch rings tentacles halved if large
1 cup plain dried bread crumbs (about 4 ounces)
1 tsp oregano, crumbled
1 tsp freshly ground pepper
    salt
1/2 cup olive oil
2 tbl olive oil
1 lrg clov garlic, minced
1 tsp anchovy paste
1/2 lb dried capellini, (or other thin pasta)
1 tbl unsalted butter
    lemon wedges, for serving

 Method :
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.