2-Minute Calamari, Sicilian Lifeguard-Style Recipe - Cooking Index
|Kosher salt - as needed|
|1 cup||237ml||Israeli couscous|
|1/4 cup||59ml||Extra-virgin olive oil - plus extra for drizzling|
|2 tablespoons||30ml||Pine nuts|
|4||Garlic cloves - thinly sliced|
|1 tablespoon||15ml||Hot red pepper flakes|
|1/4 cup||59ml||White wine - (to 1/2)|
|2 cups||474ml||Basic Tomato Sauce - (see recipe)|
|1 1/2 lbs||681g / 24oz||Cleaned calamari - tubes cut Into 1/4|
|5||Scallions - thinly sliced (reserve some for garnish)|
|Freshly-ground black pepper - to taste|
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.
In a 12- to 14-inch saute pan, heat the oil until just smoking. Add the pine nuts, garlic, currants, caperberries and red pepper flakes, and saute until the pine nuts are golden brown, about 2 minutes. Add the white wine and tomato sauce and bring to a simmer. Add the couscous and bring to a boil.
Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions. Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle with olive oil and serve immediately.
"MOLTO MARIO with Mario Batali - (Show # MB-2F18) - from the TV FOOD NETWORK"
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