Title: Linguine with Mussels, Sun-Dried Tomatoes and Olives
Categories: Pasta Seafood
Yield: 6 Servings
| 12 | oz | Linguine |
| 1/3 | c | Sun-dried tomatoes |
| 1/4 | c | Chopped onions |
| 1/4 | c | Dry white wine |
| 1/4 | c | Fish or chicken stock |
| 1 | lb | Mussels |
| 2 | tb | Olive oil |
| 2 | ts | Crushed garlic |
| 1 1/2 | c | Sliced sweet red peppers |
| 2 1/2 | c | Diced tomatoes |
| 1/3 | c | Sliced black olives |
| 1/2 | c | Chopped fresd basil 2t dried |
| | | Pepper |
1. Cook pasta in boiling water according to package instructions or until
firm to the bite. Drain and place in serving bowl. 2. Pour boiling water
over sun-dried tomatoes. Let soak for 15 minutes. Drain and chop. 3. In
large saucepan combine onions, wine and stock. Bring to a boil. Add
mussels. Cover and simmer for approximately 3 minutes, or until mussels
open. Discard any that remain closed. Remove mussels from shell and
reserve. 4. In medium nonstick skillet, heat oil; saute garlic, red peppers
and tomatoes just until peppers are tender, approximately 4 minutes. Add
olives, sundried tomatoes and reserved mussels. Pour over pasta. Sprinkle
with Basil and pepper, and toss. TIPS. Replace mussels with clams or use a
combination. Buy dry sun-dried tomatoes, not one in oil to reduced
calories and fat. Make ahead>>> Early in the day prepare entire sauce.
Reheat gently, adding some water if sauce appears too thick. From Rose
Reisman Brings Home Light Pasta typed in by Iris.