|
|
|
|
 |
|
|
| Baked Squid With Garlic-Anchovy Pasta Recipe |
Category: Holiday / Christmas
Rating:
N/A
Servings: 4
|
|
|
Ingredients
1 1/2 lb small squid; cleaned; bodies
1 into 1/4-inch rings; tentacles halved if
1 cup plain dried bread crumbs; (about 4 ounces)
1 teaspoon oregano; crumbled
1 teaspoon freshly ground pepper
1 salt
1/2 cup olive oil
2 tablespoon olive oil
1 large clove garlic; minced
1 teaspoon anchovy paste
1/2 lb dried capellini (or other; thin pasta)
1 tablespoon unsalted butter
1 lemon wedges; for serving
Cooking Directions:
: 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
christmas
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
