Spicy Sicilian Squid from Maison Publique - Tastet

Ingredients

• One 14 oz can of good quality whole tomatoes. (I use the Bianco brand).
• 6 oz of good quality tomato paste. (I use Mutti brand).
• 2 tablespoons of extra virgin olive oil
• 2 sprigs of fresh basil
• 2 teaspoons dried marjoram
• ½ teaspoon garlic, grated on a microplane
• 1 bay leaf
• 2 teaspoons kosher salt
• ¼ cup extra virgin olive oil
• 2 tablespoons slivered blanched almonds
• 2 tablespoons dried currants
• 2 tablespoons small capers
• 1 tablespoon red pepper flakes
• 3 cloves of garlic, thinly sliced
• 1 strip of orange zest (with a peeler, not a microplane)
• 1 cup fregola, cooked just short of al dente
• 2 lbs. squid, clean and cut into ¼ inch rings, dried on paper towels
• Kosher salt and black pepper to taste
• 1 cup white wine (never chardonnay)
• 2 cups basic tomato sauce (recipe follows)
• 3 tablespoons of chopped Italian parsley
• High quality olive oil to finish the dish
• Flaky sea salt