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
