Baked Squid with Garlic-Anchovy Pasta

Garlic-Anchovy Pasta Recipe with Baked Squid from Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Baked Squid with Garlic-Anchovy Pasta is a delightful dish that combines the tender, slightly sweet flavors of squid with the rich, umami-packed taste of anchovy and garlic-infused pasta. This recipe is perfect for those who appreciate seafood and are looking for a meal that is both sophisticated and comforting. The combination of textures and flavors makes this dish a memorable culinary experience.

History

The origins of combining seafood with pasta can be traced back to Mediterranean cuisines, particularly Italian. Italy, with its long coastline, has a rich tradition of incorporating a variety of seafood into its pasta dishes. The use of anchovies to add depth and umami to dishes is also a hallmark of Italian cooking. This recipe, Baked Squid with Garlic-Anchovy Pasta, is inspired by these traditions and presents a modern take on classic flavors.

Ingredients

1.5 lb (680 g) Small squid, cleaned, bodies sliced into 0.25 inch rings and tentacles halved if large
1 cup Plain dried bread crumbs (about 4 oz (113 g))
1 tsp oregano, crumbled
1 tsp Freshly ground pepper
salt
0.5 cup olive oil
2 tbsp olive oil
1 large clove garlic, minced
1 tsp anchovy paste
0.5 lb (227 g) Dried capellini (or other thin pasta)
1 tbsp unsalted butter
lemon wedges, for serving

How to prepare

Preheat the oven to 450°F (232°C).
Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon of salt.
Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs.
Drizzle 0.25 cup plus 2 tbsp 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 0.25 cup of 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.

Variations

For a spicier version, add red pepper flakes to the anchovy sauce. If you prefer a less intense fish flavor, reduce the amount of anchovy paste. You can also substitute the squid with shrimp or scallops for a different seafood option.

Cooking Tips & Tricks

To ensure the squid is tender and not rubbery, avoid overcooking it. Squid cooks quickly, and the high oven temperature helps it to brown nicely while keeping it tender inside. For the pasta, make sure to salt the boiling water generously; this is your chance to season the pasta itself. When mixing the anchovy sauce with the pasta, do it off the heat to prevent the garlic from burning.

Serving Suggestions

This dish is best served immediately while the squid is still crispy. Accompany it with a side of steamed vegetables or a fresh salad to add some greens to your meal. A glass of white wine, such as Pinot Grigio, complements the flavors beautifully.

Cooking Techniques

Baking the squid at a high temperature helps achieve a crispy texture without deep frying. Simmering the garlic and anchovy paste in olive oil infuses the oil with flavor, which is then tossed with the pasta to evenly distribute the taste.

Ingredient Substitutions

If breadcrumbs are not available, panko can be used as a substitute for a crunchier texture. For a gluten-free version, use gluten-free pasta and breadcrumbs. If anchovy paste is too strong for your taste, try using a smaller amount or substituting it with a dash of soy sauce for umami flavor.

Make Ahead Tips

The anchovy sauce can be prepared ahead of time and stored in the refrigerator. Reheat gently before tossing with the pasta. The squid should be baked just before serving to maintain its crispy texture.

Presentation Ideas

Serve the pasta on a platter with the baked squid on top for an elegant presentation. Garnish with fresh parsley and lemon wedges for a pop of color and a hint of freshness.

Pairing Recommendations

A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with the flavors of this dish. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the meal.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat, adding a little water or olive oil to prevent the pasta from drying out. The squid may lose its crispiness upon reheating.

Nutrition Information

Calories per serving

A serving of Baked Squid with Garlic-Anchovy Pasta contains approximately 500 calories. This makes it a moderately calorie-dense meal, suitable for a main course.

Carbohydrates

A serving of this dish provides approximately 45 grams of carbohydrates, primarily from the dried pasta. Carbohydrates are essential for energy, so this dish can be a good option for a hearty meal that fuels your day.

Fats

This recipe contains healthy fats from olive oil, which is rich in monounsaturated fats. These fats are beneficial for heart health. The total fat content per serving is around 22 grams, with 5 grams of saturated fat, mainly from the butter and anchovies.

Proteins

Squid is an excellent source of lean protein, with a serving of this dish providing about 25 grams of protein. Protein is crucial for muscle repair and growth, making this dish a great post-workout meal option.

Vitamins and minerals

Squid is rich in several vitamins and minerals, including vitamin B12, selenium, and phosphorus. These nutrients are important for maintaining healthy nerve function, antioxidant defense, and bone health. The dish also provides iron and calcium, primarily from the pasta and anchovy paste.

Alergens

This recipe contains potential allergens, including gluten (from the pasta and breadcrumbs), fish (anchovies), and mollusks (squid). Individuals with allergies to these ingredients should avoid this dish or seek suitable substitutions.

Summary

Overall, Baked Squid with Garlic-Anchovy Pasta is a balanced dish that offers a good mix of proteins, healthy fats, and carbohydrates. It is rich in essential vitamins and minerals, making it a nutritious option for a main meal.

Summary

Baked Squid with Garlic-Anchovy Pasta is a flavorful and nutritious dish that brings together the best of seafood and Italian cuisine. With its rich history, versatile ingredients, and balanced nutrition profile, it's a meal that can be enjoyed on various occasions. Whether you're a seafood lover or just looking to try something new, this recipe is sure to impress.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Baked Squid with Garlic-Anchovy Pasta. It was a warm summer day, and I had just arrived at my friend Maria's house for our weekly cooking session. Maria was known for her creative and inventive recipes, and I always looked forward to our cooking adventures.

As soon as I walked into her kitchen, I could smell the delicious aroma of garlic and anchovies wafting through the air. Maria greeted me with a smile and a twinkle in her eye, knowing that she had something special in store for me that day.

"Today, we are going to make my famous Baked Squid with Garlic-Anchovy Pasta," Maria announced, pulling out her well-worn recipe book from the shelf. I watched in awe as she flipped through the pages, revealing the handwritten recipe that had been passed down through generations in her family.

Maria explained that the key to this dish was the perfect balance of flavors - the sweetness of the squid, the saltiness of the anchovies, and the richness of the garlic. She showed me how to clean and prepare the squid, how to make the savory anchovy sauce, and how to cook the pasta just right.

As we worked together in the kitchen, Maria shared stories of how she had learned this recipe from her own grandmother, who had brought it with her from Italy many years ago. She spoke of how her grandmother had taught her the importance of using fresh, quality ingredients and taking the time to savor each bite of a well-prepared meal.

I listened intently to Maria's stories, feeling a deep connection to the traditions and recipes that had been passed down through the generations. I could sense the love and care that went into each step of the cooking process, and I knew that this dish would be something truly special.

After hours of preparation and cooking, we finally sat down to enjoy our Baked Squid with Garlic-Anchovy Pasta. The squid was tender and flavorful, the pasta perfectly al dente, and the sauce rich and savory. With each bite, I could taste the history and tradition that had gone into creating this dish, and I felt a sense of pride knowing that I had been a part of its making.

As we finished our meal, Maria leaned back in her chair with a satisfied smile on her face. "Cooking is more than just following a recipe," she said. "It's about connecting with your past, sharing stories, and creating memories that will last a lifetime."

I nodded in agreement, feeling grateful for the opportunity to learn from such a talented and passionate cook. I knew that this recipe for Baked Squid with Garlic-Anchovy Pasta would become a staple in my own kitchen, a reminder of the joy and camaraderie that comes from sharing a good meal with loved ones.

And so, as I left Maria's house that day, I carried with me not only a delicious new recipe, but also a deeper appreciation for the art of cooking and the power of food to bring people together. I knew that I would always treasure the memories of that day in Maria's kitchen, and the special bond that we had forged over a steaming plate of Baked Squid with Garlic-Anchovy Pasta.