Baked Squid with Garlic-Anchovy Pasta

• 1 1/2 pounds squid small, cleaned, bodies sliced into 1/4 inch rings, tentacles halved if large
• 1 cup bread crumbs plain
• 1 teaspoon oregano crumbled
• 1 teaspoon black pepper freshly ground
• salt
• 1/2 cup olive oil
• 2 tablespoons olive oil
• 1 clove garlic minced, large
• 1 teaspoon anchovy paste
• 1/2 pound pasta, capellini or other thin pasta
• 1 tablespoon butter, unsalted
• 1 x lemons wedges, for serving

1. Preheat the oven to 450F.
2. Bring a large saucepan of water to a boil.
3. In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt.
4. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs.
5. Drizzle 1/4 cup plus 2 tablespoons of the olive oil on top.
6. Bake for 10 minutes, or until the squid is golden brown and crunchy.
7. 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.
8. Cook, whisking, until fragrant but not browned, about 3 minutes.
9. Add salt to the boiling water.
10. Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes.
11. Drain the pasta and return it to the saucepan.
12. Add the anchovy sauce and the butter and toss to coat.
13. Make a bed of capellini on a platter or plates.
14. Mound the baked squid on the pasta and serve with lemon wedges.

bread crumbs plain, oregano, black pepper, salt, olive oil, olive oil, garlic, anchovy paste, pasta, butter, lemons

Taken from recipeland.com/recipe/v/baked-squid-garlic-anchovy-past-5049 (may not work)