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Ingredientes
- 1 1/2 lb small squid, cleaned, bodies sliced into 1/4-inch rings tentacles halved if large
- 1 c. plain dry bread crumbs (about 4 ounces)
- 1 tsp oregano, crumbled
- 1 tsp freshly grnd pepper salt
- 1/2 c. extra virgin olive oil
- 2 Tbsp. extra virgin olive oil
- 1 lrg clov garlic, chopped
- 1 tsp anchovy paste
- 1/2 lb dry capellini, (or possibly other thin pasta)
- 1 Tbsp. unsalted butter lemon wedges, for serving
Direcciones
- 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 tsp. salt. Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 c. plus 2 Tbsp. of the extra virgin olive oil on top. Bake for 10 min, or possibly till the squid is golden and crunchy. : Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 c. oil and bring to a simmer over low heat.
- Cook, whisking, till fragrant but not browned, about 3 min. : Add in salt to the boiling water. Add in the capellini and cook, stirring occasionally, till al dente, about 3 min. Drain the pasta and return it to the saucepan. Add in the anchovy sauce and the butter and toss to coat. : Make a bed of capellini on a platter or possibly plates. Mound the baked squid on the pasta and serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 773 | |
| Calories from Fat 339 | 44% |
| Total Fat 38.41g | 48% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 396mg | 132% |
| Sodium 277mg | 12% |
| Potassium 602mg | 17% |
| Total Carbs 67.17g | 18% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.2g | 2% |
| Protein 37.53g | 60% |
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