Instructions: To make sauce: In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic and cook until soft and light golden brown, 8-10 minutes. Add thyme and carrot and cook 5 minutes more, or until carrot is quite soft. With hands, crush tomatoes and add them with their juices. Bring to a boil, stirring often; then lower heat and simmer 30 minutes, or until sauce is as thick as hot cereal. Add salt to taste. This sauce holds for 1 week in refrigerator or up to 6 months in freezer.

Makes 4 cups. For calamari recipe, you will need only 2 cups sauce.

To make calamari: Bring 3 quarts water to a boil and add 1 tablespoon salt.

Set up an ice bath nearby. Cook couscous in boiling water for 2 minutes, then

Drain and immediately plunge into ice bath. Once cooled, remove and set aside to dry on a plate.

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

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