* Exported from MasterCook * Baked Squid with Garlic Anchovy Pasta Recipe By : Tracy Seaman, Dec 1994 Serving Size : 4 Preparation Time :0:00 Categories : Italy Christmas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Small squid -- cleaned, bodies - cut into 1/4" rings, - tentacles halved if large 1 c Plain dry bread crumbs (4 oz) 1 ts Oregano -- crumbled 1 ts Pepper -- freshly ground Salt 1/2 c Olive oil 2 tb Olive oil 1 cl Garlic -- minced 1 ts Anchovy paste 1/2 lb Dried capellini or - other thin pasta 1 tb Unsalted butter Lemon wedges -- for serving Preheat the oven to 450°F. Bring a large saucepan of water to a boil. In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and 1 ts 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 tb 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. Recipe FROM: An Italian Christmas Eve Meal, Food & Wine, Dec 1994 Typed by: Jeff Pruett - - - - - - - - - - - - - - - - - -