Preparation:

Preheat the oven to 450° F. 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.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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