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Pesto-coated calamari

Ingredients 7
Servings 4


  • 600
    calamari tubes
  • 45
    butter or margarine
  • 15
    olive oil
  • 1
    small lemon, juice
  • salt and milled pepper
  • 60
    basil pesto
  • basil sprigs to garnish (optional)


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.

Read more on: fish/seafood  |  shallow-fry

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