Baked Squid with Garlic-Anchovy Pasta

Title:
Baked Squid with Garlic-Anchovy Pasta

Yield:
4 Servings

Categories:
Italy,
Christmas




Ingredients:





 1 1/2 lb Small squid; cleaned; bodies


          Into 1/4-inch rings;


          -tentacles halved if


     1 c  Plain dried bread crumbs;


          -(about 4 ounces)


     1 ts Oregano; crumbled


     1 ts Freshly ground pepper


          Salt


   1/2 c  Olive oil


     2 tb Olive oil


     1 lg Clove garlic; minced


     1 ts Anchovy paste


   1/2 lb Dried capellini (or other;


          -thin pasta)


     1 tb Unsalted butter


          Lemon wedges; for serving






 :    Preheat the oven to 450F.  Bring a large saucepan of water to a boil.


 In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and


 one teaspoon salt. Spread the squid in a large baking dish in a single


 layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2


 tablespoons of the olive oil on top. Bake for 10 minutes, or until the


 squid is golden brown and crunchy.


 :    Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste


 into the remaining 1/4 cup oil and bring to a simmer over low heat. Cook,


 whisking, until fragrant but not browned, about 3 minutes.


 :    Add salt to the boiling water.  Add the capellini and cook, stirring


 occasionally, until al dente, about 3 minutes.  Drain the pasta and return


 it to the saucepan. Add the anchovy sauce and the butter and toss to coat.


 :    Make a bed of capellini on a platter or plates.  Mound the baked squid


 on the pasta and serve with lemon wedges.


 


 By Tracy Seaman, in _An Italian Christmas Eve Meal_; "Food & Wine"


 December,


    1994    Typos by Jeff Pruett.


 Posted to EAT-L Digest 19 Sep 96


 


 Date:    Fri, 20 Sep 1996 08:52:19 -0500


 


 From:    LD Goss