Baked Squid With Garlic Anchovy Pasta Recipes

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BAKED SQUID WITH GARLIC ANCHOVY PASTA



Baked Squid With Garlic Anchovy Pasta image

Provided by strawberrymialou

Time 45m

Yield 6

Number Of Ingredients 12

1 1/2 pound small squid, cleaned, bodies sliced into 1/4-inch rings
1 cup plain dried bread crumbs
1 teaspoon oregano, crumbled
1 teaspoon freshly ground black pepper
salt
1/2 cup olive oil
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon anchovy paste
1/2 pound dried capellini (or other thin pasta)
1 tablespoon unsalted butter
lemon wedges, for serving

Steps:

  • Preheat the oven to 450 degrees 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 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.

BAKED SQUID WITH GARLIC-ANCHOVY PASTA



Baked Squid With Garlic-Anchovy Pasta image

I found this on another recipe site many years ago and it became a favorite back then. I recently came across the recipe again and thought I would share it here. Originally by Tracy Seaman in _An Italian Christmas Meal_; "Food and Wine", December 1994.

Provided by Skypoodle

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat the oven to 450°F.
  • Bring a large saucepan of salted water to a boil.
  • In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt.
  • 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.
  • 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.
  • Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes).
  • Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat.
  • Make a bed of pasta on a platter or plates and mound the squid on the pasta.
  • Serve with lemon wedges.

Nutrition Facts : Calories 751.1, Fat 34.8, SaturatedFat 6.7, Cholesterol 405.7, Sodium 932.2, Carbohydrate 70.8, Fiber 4.5, Sugar 2.7, Protein 38.6

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE



Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce image

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Provided by Mindy Fox

Categories     Pasta     Kid-Friendly     Quick & Easy     Parmesan     Anchovy     Small Plates

Yield 4-6 servings

Number Of Ingredients 10

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

  • Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
  • Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
  • While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
  • Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

BAKED SQUID WITH GARLIC-ANCHOVY PASTA



BAKED SQUID WITH GARLIC-ANCHOVY PASTA image

Yield 4 Servings

Number Of Ingredients 11

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

Steps:

  • Preheat the oven to 450°F. Bring a large saucepan of salted water to a boil. In a large bowl, toss the squid with breadcrumbs, oregano, pepper and 1 tsp salt. 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. 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. Add the pasta to the boiling water and cook to al dente according to package (about 3 minutes). Drain the pasta and return it to the saucepan adding the anchovy sauce and the butter. Toss to coat. Make a bed of pasta on a platter or plates and mound the squid on the pasta. Serve with lemon wedges.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER



Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories     dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

  • Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
  • While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

GARLIC ANCHOVY LINGUINE



Garlic Anchovy Linguine image

This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.

Provided by Rachel

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
¾ cup finely chopped broccoli florets
½ cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
¼ cup chopped green onions
½ cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 ½ tablespoons crushed red pepper flakes
1 pinch black pepper

Steps:

  • Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
  • While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g

SQUID PASTA WITH LIGHT GARLIC SAUCE



Squid Pasta With Light Garlic Sauce image

Provided by Nobu Matsuhisa

Categories     dinner, pastas, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Sea salt
1 cup broccoli florets in small pieces
6 ounces cleaned squid (3 medium)
Freshly ground black pepper
3 tablespoons sake
1 tablespoon soy sauce
1 1/2 tablespoons clarified butter
1 clove garlic, thinly sliced
4 large shiitake mushrooms, stems removed
6 medium-thin asparagus spears, slant-cut in 2-inch pieces
Shichimi togarashi (Japanese mixed ground spices, sold in Asian stores) to taste

Steps:

  • Bring small saucepan of water to a boil; add pinch of salt. Add broccoli, boil 1 1/2 minutes, drain and transfer to bowl of ice water. Drain and set aside.
  • Pull tentacles from squid and discard or set aside for another use. Use kitchen shears to cut bodies lengthwise. Open squid, rinse, pat dry and place flat on cutting board. Use sharp knife or Japanese or Chinese cleaver to score each piece vertically, making cuts very close together, like ribs on rigatoni, but taking care not to cut completely through squid. Cut squid horizontally in 2-inch-wide strips. Cut each strip parallel to the scoring in half-inch wide pieces. Sprinkle strips with salt and pepper.
  • Mix sake and soy sauce and set aside.
  • Heat butter in medium skillet over medium heat. Add garlic and sauté until it starts to sizzle and gives off fragrance. Increase heat to high, add mushroom caps top-side down, sear briefly, turn and add squid strips, then asparagus and then broccoli. Sprinkle with salt and pepper. Stir-fry until squid strips start to curl and turn opaque, a minute or so, but are not fully cooked.
  • Drizzle sake-soy mixture over ingredients, stir and remove pan from heat. Stir again and transfer to serving dish. Sprinkle with shichimi togarashi and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 285 milligrams, Sugar 1 gram

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