Baked Squid With Garlic Anchovy Pasta Recipe

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Servings: 4

Ingredients

Cost per serving $1.91 view details
  • 1 1/2 lb small squid, cleaned, bodies sliced into 1/4-inch rings tentacles halved if large
  • 1 c. plain dry bread crumbs (about 4 ounces)
  • 1 tsp oregano, crumbled
  • 1 tsp freshly grnd pepper salt
  • 1/2 c. extra virgin olive oil
  • 2 Tbsp. extra virgin olive oil
  • 1 lrg clov garlic, chopped
  • 1 tsp anchovy paste
  • 1/2 lb dry capellini, (or possibly other thin pasta)
  • 1 Tbsp. unsalted butter lemon wedges, for serving

Directions

  1. 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 tsp. salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 c. plus 2 Tbsp. of the extra virgin olive oil on top. Bake for 10 min, or possibly till the squid is golden and crunchy. : Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 c. oil and bring to a simmer over low heat.
  2. Cook, whisking, till fragrant but not browned, about 3 min. : Add in salt to the boiling water. Add in the capellini and cook, stirring occasionally, till al dente, about 3 min. Drain the pasta and return it to the saucepan. Add in the anchovy sauce and the butter and toss to coat. : Make a bed of capellini on a platter or possibly plates. Mound the baked squid on the pasta and serve with lemon wedges.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 287g
Recipe makes 4 servings
Calories 773  
Calories from Fat 339 44%
Total Fat 38.41g 48%
Saturated Fat 5.76g 23%
Trans Fat 0.0g  
Cholesterol 396mg 132%
Sodium 277mg 12%
Potassium 602mg 17%
Total Carbs 67.17g 18%
Dietary Fiber 3.1g 10%
Sugars 3.2g 2%
Protein 37.53g 60%
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