© Lucy Schaeffer
- 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
- 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 and pour into a large warm bowl. Sprinkle with scallions and serve.
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