Two-Minute Calamari


Two-Minute Calamari Sicilian Lifeguard Style 

4 tablespoons extra virgin olive oil 
2 tablespoons pine nuts 
2 tablespoons currants 
1 tablespoon hot chili flakes 
4 tablespoons caper berries 
2 cups basic tomato sauce 
1 cup Israeli couscous, blanched two minutes and refreshed 
1 1/2 pounds cleaned calamari, tubes cut into 1/4 inch rounds, tentacles halved 
Salt and pepper to taste 
3 scallions, thinly sliced 

To assemble: 

In a 12- to 14-inch sauté pan, heat oil until just smoking. Add pine nuts, currants and chili flakes and sauté until nuts are just golden brown, about 2 minutes. Add caper berries, tomato sauce, and couscous and bring to a boil. Add calamari, stir to mix and simmer for two to three minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large warm bowl, sprinkle with scallions and serve with warm Panelle. 

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