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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:
15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Skypoodle
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@Skypoodle
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"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."
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  1. 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!
    Reply
  2. 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.
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