Baked Squid With Garlic-Anchovy Pasta Recipe

Name: Baked Squid With Garlic-Anchovy Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs small squid, cleaned and sliced into 1/4-inch rings, tentacles halved if large; 1 cup dried breadcrumbs, plain (about 4 oz.); 1 teaspoon oregano, crumbled; 1 teaspoon fresh ground pepper; 1 teaspoon salt; 1/2 cup olive oil, divided; 1 garlic clove, minced; 1 teaspoon anchovy paste; 8 ounces capellini, dried (or other thin pasta); 1 tablespoon unsalted butter; 1 lemon, cut into wedges for serving

Servings: persons

1 1/2 lbs small squid, cleaned and sliced into 1/4-inch rings, tentacles halved if large
1 cup dried breadcrumbs, plain (about 4 oz.)
1 teaspoon oregano, crumbled
1 teaspoon fresh ground pepper
1 teaspoon salt
1/2 cup olive oil, divided
1 garlic clove, minced
1 teaspoon anchovy paste
8 ounces capellini, dried (or other thin pasta)
1 tablespoon unsalted butter
1 lemon, cut into wedges for serving

1
Preheat the oven to 450u00b0F.
2
Bring a large saucepan of salted water to a boil.
3
In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
4
Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs. Drizzle 1/4 cup of the olive oil over the squid. Bake for 10 minutes or until the squid is golden brown and crunchy.
5
Meanwhile, in a small saucepan, whisk the garlic and anchovy paste into the remaining 1/4 cup of olive oil and bring to a simmer over low heat.
6
Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
7
Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
8
Make a bed of pasta on a platter or plates and mound the squid on the pasta.
9
Serve with lemon wedges.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs small squid, cleaned and sliced into 1/4-inch rings, tentacles halved if large, 1 cup dried breadcrumbs, plain (about 4 oz.), 1 teaspoon oregano, crumbled, 1 teaspoon fresh ground pepper, and more.

Yes, Baked Squid With Garlic-Anchovy Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Squid With Garlic-Anchovy Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions