Title: Baked squid with garlic-anchovy pasta
 Categories: Italy, Christmas
      Yield: 4 Servings
 
  1 1/2 lb Small squid; cleaned; bodies
           Into 1/4-inch rings;
           -tentacles halved if
      1 c  Plain dried bread crumbs;
           -(about 4 ounces)
      1 ts Oregano; crumbled
      1 ts Freshly ground pepper
           Salt
    1/2 c  Olive oil
      2 tb Olive oil
      1 lg Clove garlic; minced
      1 ts Anchovy paste
    1/2 lb Dried capellini (or other;
           -thin pasta)
      1 tb Unsalted butter
           Lemon wedges; for serving
 
  :    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 teaspoon salt. Spread the squid in a large baking
  dish in a single layer and sprinkle with any leftover crumbs. Drizzle
  1/4 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 1/4 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.
  
  By Tracy Seaman, in _An Italian Christmas Eve Meal_; "Food & Wine"
  December,
     1994    Typos by Jeff Pruett.