Baked Squid With Garlic-Anchovy Pasta - cooking recipe

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

Preparation

Preheat the oven to 450\u00b0F.
Bring a large saucepan of salted water to a boil.
In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
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.
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.
Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
Make a bed of pasta on a platter or plates and mound the squid on the pasta.
Serve with lemon wedges.