Two-Minute Calamari, Sicilian Lifeguard Style Recipe

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4 tablespoons extra virgin olive oil

1 Spanish onion, cut into 1/4-inch dice

Salt to taste

1/2 carrot, shredded finely

1 tablespoon hot chili flakes

1 1/2 pounds cleaned calamari, tubes cut into 1/4 inch rounds, tentacles halved

4 tablespoons fresh thyme leaves (or 2 tablespoons dried leaves)

2 tablespoons currants

4 cloves garlic, thinly sliced

3 ounces virgin olive oil

2 28-ounce cans of tomatoes, crushed and mixed

2 cups Basic Tomato Sauce (recipe follows)

1 cup Israeli couscous, blanched two minutes and refreshed

3 scallions, thinly sliced

Salt and pepper to taste

2 tablespoons pine nuts

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