SICILIAN LIFE GUARD CALAMARI

By BobD

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon hot chili flakes
• 1/4 cup caperberries
• 2 cups basic tomato sauce
• 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
• 3 scallions, thinly sliced

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

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 caperberries, tomato sauce and couscous and bring to a boil.

Add calamari, stir to mix and simmer 2 to 3 minutes, or until calamari is just cooked and completely opaque.

Season with salt and pepper to taste and pour into a large warm bowl.

Sprinkle with scallions and serve.