Baked Squid with Garlic-Anchovy Pasta

Ingredients

 * 1 1/2 lbs Small squid, cleaned, bodies sliced into ¼-inch rings tentacles halved if large
 * 1 cup Plain dried bread crumbs (about 4 ounces)
 * 1 tsp Oregano, crumbled
 * 1 tsp Freshly ground pepper
 * Salt
 * 1/2 cup Olive oil
 * 2 tbsp Olive oil
 * 1 large Clove garlic, minced
 * 1 tsp Anchovy paste
 * 1/2 lbs Dried capellini (or other thin pasta)
 * 1 tbsp Unsalted butter
 * Lemon wedges, for serving

Directions
Preheat the oven to 450°F. 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 ¼ 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 ¼ 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.