Yield: 6 Servings
|⅓ cup||Sun-dried tomatoes|
|¼ cup||Chopped onions|
|¼ cup||Dry white wine|
|¼ cup||Fish or chicken stock|
|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|
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. Submitted By IRIS BELL <BELLI@...> On WED, 31 MAY 1995 071151 GMT