Photo: recipeland.com

Baked Squid with Garlic-Anchovy Pasta

Italian holiday meal

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30 minutes Prep: 10 minutes Cook: 20 minutes

755 calories per serving view nutrition facts

1 1/2	pounds	squid	small, cleaned, bodies sliced into 1/4 inch rings, tentacles halved if large
1	cup	bread crumbs	plain
1	teaspoon	oregano	crumbled
1	teaspoon	black pepper	freshly ground
		salt
1/2	cup	olive oil
2	tablespoons	olive oil
1	clove	garlic	minced, large
1	teaspoon	anchovy paste
1/2	pound	pasta, capellini	or other thin pasta
1	tablespoon	butter, unsalted
1	x	lemons	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.

Serving Size 236g

Amount per Serving

Calories 755 61% of calories from fat