Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        small squid -- cleaned, bodies
                        - sliced into 1/4-inch rings
                        - tentacles halved if large
   1      cup           plain dried bread crumbs
                        - -- (about 4 ounces)
   1      teaspoon      oregano -- crumbled
   1      teaspoon      freshly ground pepper
                        salt
     1/2  cup           olive oil
   2      tablespoons   olive oil
   1      large   clov  garlic -- minced
   1      teaspoon      anchovy paste
     1/2  pound         dried capellini -- (or other
                        - thin pasta)
   1      tablespoon    unsalted butter
                        lemon wedges -- for serving

Preparation:

: Preheat the oven to 450F. 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. By Tracy Seaman, in "An Italian Christmas Eve Meal"; "Food and Wine" December, 1994 Typos by Jeff Pruett.