"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 Calamari Steaks 1 lg. bunch basil 1 bunch parsley 1/4 c. pine nuts 1 sm. jar sun dried tomato pesto
Set aside 16 basil leaves. Season Calamari with 21 Gun Salute (Trader Joe's) or other like seasoning & olive oil. Chop remaining parsley & basil, saute in skillet; set aside in dish.
Place Calamari in lightly oil skillet w/ whold basil leaves. Cook 5-7 min. on one side, turn over. Cover cooked side w/sundried tomato pesto, sprinkle large amount of parsley basil mix on top. Top with desired amount of pine nuts. Cook approx. 5 minutes.
Serve with rice pilaf or any rice & vegetables. Very tender & flavorful.
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