• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Small squid; cleaned, bodies sliced into 1/4-inch rings, tentacles halved if large

  2. 1 cup Plain dried bread crumbs (about 4 ounces)

  3. 1 teaspoon Oregano; crumbled

  4. 1 teaspoon Freshly ground pepper

  5. Salt

  6. 1/2 cup Olive oil

  7. 2 tablespoons Olive oil

  8. 1 large Clove garlic; minced

  9. 1 teaspoon Anchovy paste

  10. 1/2 pounds Dried capellini (or other thin pasta)

  11. 1 tablespoon Unsalted butter

  12. Lemon wedges, for serving

  13. :

Instructions Jump to Ingredients ↑

  1. : 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 ¼ 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 ¼ 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@... On THU, 7 DEC 1995 114906 GMT


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