On the Menu Recipe: Taverna Blu’s Garlic Pesto-ccine


8 ounces fettuccine

2 ounces cream

4 ounces pesto

Minced garlic

6 ounces calamari steak


Cook the pasta; sauté with cream, pesto and garlic. Top off with calamari steak, and add a wedge of lemon if desired. Finish with extra pesto on top.

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