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Ingredients:
- 1 lb. mussels
- 2 t. basil pesto
- 10 oz. fettuccini
- 1/2 c. white wine
- 1 t. garlic -- , pureed
- 2 c. heavy cream
- 1/4 c. grated parmesan
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Directions:
Heat saute pan, add olive oil, sear garlic. Add white wine and mussels. Steam 4-5 minutes. Add cream and pesto, reduce sauce by a third. Add parmesan, then pasta. Arrange mussels around edge of a bowl, place pasta in center, pour sauce over top.
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