Two-Minute Calamari, Sicilian Lifeguard Style

Tender squid simmered for barely two minutes in a sweet-and-spicy tomato sauce studded with pine nuts, currants, and caperberries over Israeli couscous.

Ingredients

• 1 cup Israeli (pearl) couscous
• 1/4 cup extra-virgin olive oil
• 2 tablespoons pine nuts
• 2 tablespoons dried currants
• 1 tablespoon hot red pepper flakes
• 1/4 cup caperberries, cut in half
• 2 cups Basic Tomato Sauce
• 1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rings, tentacles halved
• 3 scallions, thinly sliced
• Kosher salt and freshly ground black pepper

Directions

1. Bring 3 quarts of water to a boil with 1 tablespoon salt. Add the couscous and cook 2 minutes, then drain and plunge into an ice bath to stop the cooking; drain again.
2. In a 12- to 14-inch saute pan, heat the olive oil over high heat until just smoking. Add the pine nuts, currants, and red pepper flakes and saute until the nuts are golden, about 2 minutes.
3. Add the caperberries, tomato sauce, and drained couscous and bring to a boil.
4. Stir in the calamari and simmer just until opaque and barely cooked, 2 to 3 minutes; do not overcook or it will toughen.
5. Season with salt and pepper, pour into a warm serving bowl, scatter the scallions over the top, and serve immediately.

Notes

Mario Batali’s signature lightning-fast antipasto, popularized on Molto Italiano and in his Babbo kitchen.