Fettuccini Di Cozzo (mussels in pasta)

Serving Size :4

• 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.