Baked Squid With Garlic-Anchovy Pasta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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