2-Minute Calamari, Sicilian Lifeguard-Style

Recipe Ingredients

		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
2 tablespoons	30ml	Currants
1/4 cup	59ml	Caperberries
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

Recipe Instructions

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.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2F18) - from the TV FOOD NETWORK"

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