Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Small squid - cleaned, bodies - sliced into 1/4-inch rings - tentacles halved if large

  2. 1 cup 146g / 5.1oz Plain dried bread crumbs- (about 4 ounces)

  3. 1 teaspoon 5ml Oregano - crumbled

  4. 1 teaspoon 5ml Freshly ground pepper Salt

  5. 1/2 cup 118ml Olive oil

  6. 2 tablespoons 30ml Olive oil

  7. 1 Garlic clove - minced

  8. 1 teaspoon 5ml Anchovy paste

  9. 1/2 lb 227g / 8oz Dried capellini -

  10. 1 tablespoon 15ml Unsalted butter Lemon wedges - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions : 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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