Baked Squid With Garlic-anchovy Pasta

Recently Leadership Magazine commissioned a poll of a thousand pastors. The pastors indicated that 12 percent of them had committed adultery while in ministry – one out of eight pastors! – and 23 percent had done something they considered sexually inappropriate. Christianity Today surveyed a thousand of its subscribers who were not pastors and found the figure to be nearly double, with 23 percent saying they had had extramarital intercourse and 45 percent indicating they had done something they themselves deemed sexually inappropriate. One in four Christian men are unfaithful, and nearly one half have behaved unbecomingly! Shocking statistics! Especially when we remember that Christianity Today readers tend to be college-educated church leaders, elders, deacons, Sunday school superintendents, and teachers. If this is so for the Church’s leadership, how much more for the average member of the congregation? Only God knows!

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
	Italian	Christmas, Italy	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	t	Oregano, crumbled
1	t	Freshly ground pepper
		Salt
1/2	c	Olive oil
2	T	Olive oil
1		Clove garlic, minced
1	t	Anchovy paste
1/2	lb	Dried capellini, or other
		thin pasta
1	T	Unsalted butter
		Lemon wedges, for serving

INSTRUCTIONS

96    
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
Date:    Fri, 20 Sep 1996 08:52:19 -0500  From:    LD Goss
<ldgoss@METRONET.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 433 Calories From Fat: 337 Total Fat: 38.1g Cholesterol: 7.6mg Sodium: 271.6mg Potassium: 65.8mg Carbohydrates: 20g Fiber: 1.5g Sugar: 1.7g Protein: 3.7g