Title: Baked Squid with Garlic-Anchovy Pasta
Categories: Italy, Christmas
Yield: 4 Servings
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
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;
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”
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