Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Small squid; cleaned, bodies 1/2 c Olive oil
-sliced into 1/4-inch rings, 2 tb Olive oil
-tentacles halved if large 1 lg Clove garlic; minced
1 c Plain dried bread crumbs 1 ts Anchovy paste
-(about 4 ounces) 1/2 lb Dried capellini (or other
1 ts Oregano; crumbled -thin pasta)
1 ts Freshly ground pepper 1 tb Unsalted butter
Salt 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.
Submitted By JEFF PRUETT On 12-01-95

Browse by categories