Shellfish Couscous

A Mario Batali recipe.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  medium leek, halved lengthwise,cleaned,and sliced into 1/4 inch half moons
• 4  cloves garlic, thinly sliced
• 6  tablespoons extra virgin olive oil
• 1  tablespoon hot red pepper flakes
• 1  cup  sicilian green olives
• 1  cup fresh tomato, chopped
• 8  large cherrystone clams
• 8  mussels
• 8  large shrimp, peeled and deveined
• 1⁄2 cup  quick-cooking couscous
• 2  cups  fish stock or 2  cups bottled clam juice
• 2  cups dry white wine
• 1 1⁄4 lbs  calamari, cleaned and cut into 1/4 inch rings
•  salt and pepper
• 1⁄2 cup Italian parsley, finely chopped

Directions

1. In a large flameproof casserole suitable for serving, saute the leek and garlic in the olive oil over medium heat, until very soft- about 8 minutes.
2. Add the red pepper flakes, olives, tomatoes, clams, mussels, shrimp and couscous.
3. Stir to mix.
4. Add the fish stock and wine.
5. Bring to a boil.
6. Cover and cook for 3 minutes over high heat.
7. Remove the cover and stir to mix.
8. Add the calamari and continue to cook uncovered, stirring often, until the calamari is cooked but still tender, about 3 minutes.
9. Season to taste with salt and pepper.
10. Stir in the parsley.
11. Discard any clams or mussels that did not open.
12. Pour into a warmed serving dish and enjoy.