Recipe by Skypoodle
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.
Top Review by 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!
- 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 See How It's Made
- Preheat the oven to 450°F.
- Bring a large saucepan of salted water to a boil.
- In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
- 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.
- 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.
- Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
- Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
- Make a bed of pasta on a platter or plates and mound the squid on the pasta.
- Serve with lemon wedges.