Title: Baked Squid with Garlic Anchovy Pasta
Categories: Entree Seafood Ethnic
Yield: 4 Servings

1 1/2	lb	Small squid; cleaned, bodies sliced into 1/4-inch rings, ten
1	c	Plain dried bread crumbs (about 4 ounces)
1	ts	Oregano; crumbled
1	ts	Freshly ground pepper
		Salt
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.

By Tracy Seaman, in _An Italian Christmas Eve Meal_; "Food & Wine" December, 1994 Typos by Jeff Pruett. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114906 GMT

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