Baked Squid With Garlic-Anchovy Pasta

Ingredients

• 1 1/2 lbs small squid, cleaned and sliced into 1/4-inch rings, tentacles halved if large
• 1 cup dried breadcrumbs, plain (about 4 oz.)
• 1 teaspoon oregano, crumbled
• 1 teaspoon fresh ground pepper
• 1 teaspoon salt
• 1/2 cup olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon anchovy paste
• 8 ounces capellini, dried (or other thin pasta)
• 1 tablespoon unsalted butter
• 1 lemon, cut into wedges for serving

Directions

1. 1

   Preheat the oven to 450°F.

2. 2

   Bring a large saucepan of salted water to a boil.

3. 3

   In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.

4. 4

   Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.

5. 5

   Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.

6. 6

   Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).

7. 7

   Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.

8. 8

   Make a bed of pasta on a platter or plates and mound the squid on the pasta.

9. 9

   Serve with lemon wedges.