Baked Squid With Garlic-Anchovy Pasta

Skypoodle's Note:

I found this on another recipe site many years ago and it became a favorite back then. I recently came across the recipe again and thought I would share it here. Originally by Tracy Seaman in _An Italian Christmas Meal_; "Food and Wine", December 1994.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 1/2 lbs small squid, cleaned and sliced into 1/4-inch rings, tentacles halved if large
• 1 cup dried breadcrumbs, plain (about 4 oz.)
• 1 teaspoon oregano, crumbled
• 1 teaspoon fresh ground pepper
• 1 teaspoon salt
• 1/2 cup olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon anchovy paste
• 8 ounces capellini, dried (or other thin pasta)
• 1 tablespoon unsalted butter
• 1 lemon, cut into wedges for serving

Directions:

1. Preheat the oven to 450°F.
2. Bring a large saucepan of salted water to a boil.
3. In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
4. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
5. Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
6. Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
7. Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
8. Make a bed of pasta on a platter or plates and mound the squid on the pasta.
9. Serve with lemon wedges.

Reviews

[gailalovesbijou]

This dish is super easy to prepare and delicious! I hesitated to prepare the squid in this manner because squid can be difficult, but this is my new best method for preparing squid. They came out perfectly tender and flavorful. I did add a lot more garlic and added some to the squid and breadcrumb mixture. So good!