Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/2 lbs Small squid, cleaned, bodies sliced into ¼-inch rings tentacles halved if large
- 1 cup Plain dried bread crumbs (about 4 ounces)
- 1 tsp Oregano, crumbled
- 1 tsp Freshly ground pepper
- Salt
- 1/2 cup Olive oil
- 2 tbsp Olive oil
- 1 large Clove garlic, minced
- 1 tsp Anchovy paste
- 1/2 lbs Dried capellini (or other thin pasta)
- 1 tbsp Unsalted butter
- Lemon wedges, for serving
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Directions
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.