Served as main course. Non-vegetarian dish.

1 1/2 lb Small Squid, cleaned, bodies, sliced into 1/4-inch rings

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 Tablespoon Olive Oil

1 Clove Garlic, minced

1 teaspoon Anchovy Paste

1/2 lb 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.

Serves: 4

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