2-Minute Calamari, Sicilian Lifeguard-Style

• Kosher salt
• 1 cup Israeli couscous
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons pine nuts
• 4 garlic cloves, thinly sliced
• 2 tablespoons currants
• 1/4 cup caperberries
• 1 tablespoon hot red pepper flakes
• 1/4 to 1/2 white wine
• 2 cups basic tomato sauce, recipe follows
• 1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
• 5 scallions, thinly sliced, reserve some for garnish
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely grated
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

1. Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
2. Set up an ice bath nearby.
3. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath.
4. Once cooled, remove and set aside to dry on a plate.
5. Ina 12 to 14-inch saute pan, heat the oil until just smoking.
6. Add the pine nuts, garlic, currants, caperberries and red pepper flakes, and saute until the pine nuts are golden brown, about 2 minutes.
7. Add the white wine and tomato sauce and bring to a simmer.
8. Add the couscous and bring to a boil.
9. Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque.
10. Toss in the scallions.
11. Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle with olive oil and serve immediately.
12. In a 3-quart saucepan, heat the olive oil over medium heat.
13. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
14. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
15. Add the tomatoes and juice and bring to a boil, stirring often.
16. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
17. Season with salt and serve.
18. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

kosher salt, couscous, extravirgin olive oil, nuts, garlic, currants, caperberries, hot red pepper, white wine, tomato sauce, calamari, scallions, freshly ground black pepper, extravirgin olive oil, onion, garlic, thyme, carrot, tomatoes, salt

Taken from www.foodnetwork.com/recipes/mario-batali/2-minute-calamari-sicilian-lifeguard-style-recipe.html (may not work)