FETTUCCINI DI COZZO (mussels in pasta) Servings: 2

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

   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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