Baked Squid With Garlic-Anchovy Pasta

• 1 1/2 lbs small squid, cleaned and sliced into 1/4-inch rings, tentacles halved if large
• 1 cup dried breadcrumbs, plain (about 4 oz.)
• 1 teaspoon oregano, crumbled
• 1 teaspoon fresh ground pepper
• 1 teaspoon salt
• 1/2 cup olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon anchovy paste
• 8 ounces capellini, dried (or other thin pasta)
• 1 tablespoon unsalted butter
• 1 lemon, cut into wedges for serving

1. Preheat the oven to 450u0b0F.
2. Bring a large saucepan of salted water to a boil.
3. In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
4. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
5. Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
6. Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
7. Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
8. Make a bed of pasta on a platter or plates and mound the squid on the pasta.
9. Serve with lemon wedges.

rings, breadcrumbs, oregano, fresh ground pepper, salt, olive oil, garlic, anchovy paste, capellini, unsalted butter, lemon

Taken from www.food.com/recipe/baked-squid-with-garlic-anchovy-pasta-156676 (may not work)