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Baked Squid with Garlic Anchovy Pasta
1 1/2 lb Small squid; cleaned, bodies sliced into 1/4-inch rings, tentacles halved if large
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 thin pasta)
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.
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