Pesto-coated calamari

Name: Pesto-coated calamari
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 600.00 g calamari tubes; 45.00 ml butter or margerine; 15.00 ml fresh chillies 573; 1.00 lemon juice only; salt and freshly ground black pepper; 60.00 ml pesto basil; fresh basil to garnish

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

600.00 g	calamari — tubes
45.00 ml	butter — or margerine
15.00 ml	fresh chillies — 573
1.00	lemon — juice only
	salt and freshly ground black pepper
60.00 ml	pesto — basil
	fresh basil — to garnish

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Method:

Wash calamari well, making sure you remove the thin, plastic-looking spine.
Place in a colander and allow to drain well. Pat dry if necessary.
Heat butter and oil in a large pan until piping hot. Toss in calamari and stir-fry very quickly until just cooked. Add lemon juice and toss to coat.
Remove from stove and stir in pesto.
Serve on top of hot pasta flavoured with milled pepper, olive oil and tiny jewels of raw tomato.
Garnish with basil sprigs, if desired.