Serves:

Ingredients:

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

Method:

: 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.
Submitted By COOK4U@VIVANET.
COM On THU, 7 DEC 1995 114906 GMT