Two-Minute Calamari Sicilian Life Guard Style

• 1/4 cup extra virgin olive oil
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon hot chili flakes
• 1/4 cup caperberries
• 1 cup Israeli couscous, blanched 2 minutes and refreshed with cold water
• 1 1/2 pounds cleaned calamari, tubes cut into 1/4 inch rings, tentacles halved
• Salt and freshly ground pepper
• 2 cups basic tomato sauce
• 3 scallions, thinly sliced

1. In a 12 to 14 inch saute pan, heat oil until just smoking.
2. Add pine nuts, currants and chili flakes and saute until nuts are just golden brown, about 2 minutes.
3. Add caperberries, tomato sauce and couscous and bring to a boil.
4. Add calamari, stir to mix and simmer 2 to 3 minutes, or until calamari is just cooked and completely opaque.
5. Season with salt and pepper and pour into a large warm bowl.
6. Sprinkle with scallions and serve.

extra virgin olive oil, nuts, currants, hot chili flakes, caperberries, couscous, calamari, salt, tomato sauce, scallions

Taken from www.foodandwine.com/recipes/two-minute-calamari-sicilian-life-guard-style (may not work)