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 t
| Attributes | Values |
|---|
| rdfs:label
| - Baked Squid with Garlic-Anchovy Pasta
|
| rdfs:comment
| - 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 t
|
| dcterms:subject
| |
| abstract
| - 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.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)