Baked Squid with Garlic-Anchovy Pasta
1 ½ lb cleaned calamari
1 cup
bread crumbs
1 tsp
oregano, crumbled
1 tsp
pepper
Salt to taste
½ cup olive oil
2 tbsp olive oil
1 clove garlic, minced
1 tsp
anchovy paste
½ lb dried capellini
1 tbsp 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.
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