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Baked Squid with Garlic-Anchovy Pasta


Italian holiday meal













Trans-fat Free


680.4 g squid
small, cleaned, bodies sliced into 1/4 inch rings, tentacles halved if large
237 ml bread crumbs
5 ml oregano
5 ml black pepper
freshly ground
0 salt
118 ml olive oil
30 ml olive oil
1 clove garlic
minced, large
5 ml anchovy paste
226.8 g pasta, capellini
or other thin pasta
15 ml 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 ¼ 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 ¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 75561% of calories from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 463mg 154%
Sodium 742mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 6%
Sugars g
Protein 77g
Vitamin A 4% Vitamin C 13%
Calcium 16% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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