Linguine with mussels, sun-dried tomatoes and olives
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Linguine |
| ⅓ | cup | Sun-dried tomatoes |
| ¼ | cup | Chopped onions |
| ¼ | cup | Dry white wine |
| ¼ | cup | Fish or chicken stock |
| 1 | pounds | Mussels |
| 2 | tablespoons | Olive oil |
| 2 | teaspoons | Crushed garlic |
| 1½ | cup | Sliced sweet red peppers |
| 2½ | cup | Diced tomatoes |
| ⅓ | cup | Sliced black olives |
| ½ | cup | Chopped fresd basil 2t dried |
| Pepper | ||
Directions
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.