Garlic-Anchovy Pasta Recipe with Baked Squid from Italy

Ingredients

• 1 1/2 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
• 1/2 cup olive oil
• 2 tbsp olive oil
• 1 large clove garlic, minced
• 1 tsp anchovy paste
• 1/2 lb (227 g) Dried capellini (or other thin pasta)
• 1 tbsp unsalted butter
• lemon wedges, for serving