How To make Baked Squid with Garlic Anchovy Pasta
1 1/2 lb Small squid; cleaned, bodies
-sliced into 1/4-inch rings, -tentacles halved if large 1 c Plain dried bread crumbs
-(about 4 ounces) 1 ts Oregano; crumbled
1 ts Freshly ground pepper
Salt 1/2 c Olive oil
2 tb Olive oil
1 lg Clove garlic; minced
1 ts Anchovy paste
1/2 lb Dried capellini (or other
-thin pasta) 1 tb Unsalted butter
Lemon wedges, for serving : 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 & Wine" December, 1994
How To make Baked Squid with Garlic Anchovy Pasta's Videos
Best Midnight Snack Ever!! Aglio e Olio my way!
Aglio e Olio (10 Min Pasta)!
Serving Size for 2
Ingredients
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-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste
Instruction
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1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.
Buon Appétito!
SQUID Stuffed With ANCHOVY & PRAWNS | Bart van Olphen & Romina Chiappa
Hi guys! Today I am cooking in London with one of the three amazing Chiappa sisters, Romina! We're going to cook a very delicious Italian meal; Calamari Ripiene, which is SQUID stuffed with ANCHOVY & PRAWNS in a lovely Arrabbiata sauce. This finger lickin' dish is a mouthwatering summery plate of food, which is really easy to make but will stun anyone you serve it to! So stop sitting around and start cooking! Enjoy!
Also, check the video we did on The Chiappa's channel, a lovely prawn & wodka pasta.
Find the recipe here:
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See you next Fishy Friday!
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Website: Video by Bart van Olphen
BLACK PASTA WITH LOBSTER IN ANCHOVY SAUCE
Puttanesca literally translates to in the style of prostitutes, supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of neopolitanas, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.
If it seems like I've been posting a lot of pasta videos recently, well, it's because I have. Something about late-summer weather really makes me want to cook dishes requiring minimal time, effort, and cleanup, whether that's creamy shrimp pasta or flying pasta. Let's add black spaghetti lobster puttanesca or black pasta with lobster in anchovy sauce to the list. This video is based on my sister's recipe for the modern classic Southern Italian pasta dish that's flavored with garlic, anchovies, parsley tomatoes and lobster claws and meat that made putanesca elegant.
It's one of my favorite eat-it-by-myself meals, because it's made 100% from pantry staples, it packs a powerful flavor punch, and, let's be honest, you probably don't want to hang out with someone who's been eating anchovies and garlic, even if you've been partaking of the same.
If you ever need some alone time, this is the dish for you. It'll drive your cohabitant away faster than you can say pahhhsta ahhhlla puttahhhhnescahhhhh.
In this rendition, I did not add olives and capers as hubby dont like it, so I just made exactly what I know he would all eat.
So, here's the ingredients:
INGREDIENTS
5 cloves minced garlic
½ small onion chopped
50 grams green peas
10 cherry tomato halves
5 tbsp minced parsley
100 grams lobster meat
2 lobster claws
100 ml oil
1 tbsp anchovy sauce
salt and pepper
seasoning granules
300 grams black pasta
Mussels and Anchovies Pasta Recipe
It's very simple to cook and yet it tastes so fresh and satisfying. Simple food always rocks!
Try this recipe and I will be sure you will love it too.
Thanks for watching and please subscribe to my channel.
MUSIC
Easy Jam by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Calamari Marinara - Tender Calamari in Tomato Sauce Recipe
Learn how to make a Calamari Marinara! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Calamari in Tomato Sauce recipe!
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley