| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italy, Christmas | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Small squid; cleaned; bodies |
| Into 1/4-inch rings; tentacles halved if | ||
| 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 |
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. By Tracy Seaman, in _An Italian Christmas Eve Meal_; "Food & Wine" December, 1994 Typos by Jeff Pruett. Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss <ldgoss@METRONET.COM>
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