Pasta with Squid
Rinse and dry peppers, halve and remove seeds and ribs. Arrange on a baking sheet, skin side up, and bake in preheated oven at 250°C (approximately 475°F) until skin blisters and blackens. Remove from oven and cool. Peel and cut peppers lengthwise into about 0.5 cm (approximately 1/5 inch) wide strips.
Rinse and pat dry squid tubes, cut crosswise into thin rings. Peel garlic. Pat dry anchovy fillets. Puree with garlic, 4 tablespoons of oil, lemon juice and oregano. Cook pasta according to package instructions in boiling salted water until al dente. Heat remaining oil in a pan and saute squid for 4 minutes, add anchovy cream and simmer on low heat for about 3 minutes.
Combine pasta with squid and arrange on plates. Garnish with pepper slices and oregano leaves. Serve.