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 pounds squid small, cleaned, bodies sliced into 1/4 inch rings, tentacles halved if large; 1 cup bread crumbs plain; 1 teaspoon oregano crumbled; 1 teaspoon black pepper freshly ground; salt; 1/2 cup olive oil; 2 tablespoons olive oil; 1 clove garlic minced, large; 1 teaspoon anchovy paste; 1/2 pound pasta, capellini or other thin pasta; 1 tablespoon butter, unsalted; 1 x lemons wedges, for serving

Servings: persons

1 1/2 pounds squid small, cleaned, bodies sliced into 1/4 inch rings, tentacles halved if large
1 cup bread crumbs plain
1 teaspoon oregano crumbled
1 teaspoon black pepper freshly ground
salt
1/2 cup olive oil
2 tablespoons olive oil
1 clove garlic minced, large
1 teaspoon anchovy paste
1/2 pound pasta, capellini or other thin pasta
1 tablespoon butter, unsalted
1 x lemons wedges, for serving

1
Preheat the oven to 450F.
2
Bring a large saucepan of water to a boil.
3
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt.
4
Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs.
5
Drizzle 1/4 cup plus 2 tablespoons of the olive oil on top.
6
Bake for 10 minutes, or until the squid is golden brown and crunchy.
7
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.
8
Cook, whisking, until fragrant but not browned, about 3 minutes.
9
Add salt to the boiling water.
10
Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes.
11
Drain the pasta and return it to the saucepan.
12
Add the anchovy sauce and the butter and toss to coat.
13
Make a bed of capellini on a platter or plates.
14
Mound the baked squid on the pasta and serve with lemon wedges.

579

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 pounds squid small, cleaned, bodies sliced into 1/4 inch rings, tentacles halved if large, 1 cup bread crumbs plain, 1 teaspoon oregano crumbled, 1 teaspoon black pepper freshly ground, 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