Baked Squid with Garlic Anchovy Pasta
Elevate your seafood dining experience with this irresistible Baked Squid with Garlic Anchovy Pasta recipe. Tender squid is oven-baked to golden perfection, delivering a delicate yet savory flavor that pairs beautifully with a garlicky, anchovy-infused spaghetti. This Mediterranean-inspired dish is further enhanced by the vibrant sweetness of cherry tomatoes, a hint of zesty lemon, and a sprinkle of fresh parsley for a burst of freshness. The optional red chili flakes add a subtle kick, making this meal as bold as it is comforting. Perfect for weeknight dinners or special occasions, this recipe is an elegant balance of simplicity and sophistication. Ready in under an hour, it’s your go-to choice for a seafood pasta dish that’s as beautiful as it is delicious. Keywords: baked squid, garlic anchovy pasta, Mediterranean-inspired, seafood pasta, easy dinner recipes, weeknight meals, fresh ingredients.
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Recipe Information
Ingredients
- 500 g Fresh squid (cleaned, bodies and tentacles)
- 6 tbsp Olive oil
- 4 cloves Garlic cloves (minced)
- 4 fillets Anchovy fillets
- 250 g Spaghetti
- 200 g Cherry tomatoes (halved)
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Red chili flakes (optional)
- 1 Lemon (zested and juiced)
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Rinse the cleaned squid under cold water and pat dry with paper towels.
Place the squid on the prepared baking tray and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and black pepper to taste.
Bake the squid in the preheated oven for 15-20 minutes, turning halfway through, until tender and lightly golden.
While the squid is baking, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
In a large skillet, heat the remaining 4 tablespoons of olive oil over medium heat. Add the minced garlic and anchovy fillets. Stir and cook for 2-3 minutes until the garlic is fragrant and the anchovies have disintegrated.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
If desired, stir in the red chili flakes for a bit of heat.
Add the cooked pasta to the skillet, tossing it to coat in the sauce. If the pasta seems dry, add some of the reserved pasta cooking water, 1 tablespoon at a time, until the desired consistency is reached.
Stir in the fresh parsley, lemon zest, and a squeeze of lemon juice for brightness. Taste and adjust seasoning with more salt or pepper, if needed.
Divide the pasta among serving plates and top each portion with the baked squid. Garnish with additional parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 6762 mg | 294% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 7.7 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 495 mg | 38% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
