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.