1 PanaPesca Calamari steak
6 ounces cooked fettuccine
1/4 cup flour
salt and freshly ground pepper
1 clove garlic, finely chopped
1/2 tablespoon extra virgin olive oil
1/2 tbsp butter
1/8 cup slivered almonds
2/3 cup cream
1 tbsp honey
1 Granny Smith apple (1/2 diced and 1/2 thinly sliced)
Cook fettuccine in salted, boiling water according to manufacturer's directions. Season steak, dredge in flour. Heat oil and butter over medium high in saute pan; add slivered almonds and garlic. After 10-15 seconds, add steak, browning slightly on both sides. Add cream, honey and apple dice. Reduce cream for three to four minutes, until it coats the back of a spoon. Center fettuccini on plate, top with steak and nap with creamy almond sauce. Garnish with freshly-grated Parmeggiano Reggiano, paper-thin apple slices and a sprig of parsley.
One serving.
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