Baked Squid with Garlic-Anchovy Pasta 1 1/2 pounds of small squid; cleaned; bodies, Into 1/4-inch rings 1 cup of plain dried bread crumbs 1 teaspoon of oregano, crumbled 1 teaspoon of freshly ground pepper Salt 1/2 cup of Olive oil  + 2 tablespoons of olive oil 1 large Clove garlic, minced 1 teaspoon of anchovy paste 1/2 pound of dried Capellini Pasta  1 tablespoon of unsalted butter Lemon wedges; for serving

Preheat the oven to 450ºF. 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 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss <ldgoss@METRONET.COM>