*  Exported from  MasterCook  *
 
             Baked Squid with Garlic-Anchovy Pasta - F&W 12/94
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italy                            Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        Small squid; cleaned -- bodies
                         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
                         Salt
      1/2  cup           Olive oil
    2      tablespoons   Olive oil
    1      large         Clove garlic -- minced
    1      teaspoon      Anchovy paste
      1/2  pound         Dried capellini (or other -- thin pasta)
    1      tablespoon    Unsalted butter
                         Lemon wedges -- for serving
 
 :    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.
 
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