1 1/2 lb Small squid; cleaned, bodies
-sliced into 1/4-inch rings, -tentacles halved if large 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