Baked Squid With Garlic-Anchovy Pasta

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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.