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.
