Linguine with Mussels Sun-Dried Tomatoes and Olives
18
Ingredients
| 12 | ounces |
pasta, linguine
|
|
| ⅓ | cup |
sundried tomatoes
|
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
white wine
dry |
* |
| ¼ | cup |
fish stock
or chicken stock |
|
| 1 | pound |
mussels
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
garlic
crushed |
|
| 1 ½ | cups |
sweet red bell peppers
sliced |
|
| 2 ½ | cups |
tomatoes
diced |
|
| ⅓ | cup |
black olives
sliced |
* |
| ½ | cup |
basil
fresh, chopped or 2 teaspoon dried |
* |
| 1x |
black pepper
|
* |
Directions
Cook pasta in boiling water according to package instructions or until firm to the bite.
Drain and place in serving bowl.
Pour boiling water over sun-dried tomatoes.
Let soak for 15 minutes. Drain and chop.
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.
In medium nonstick skillet, heat oil; sauté garlic, red peppers and tomatoes just until peppers are tender, Add olives, sundried tomatoes and reserved mussels. Pour over pasta. Sprinkle with basil and pepper, and toss. Notes: 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.
Nutrition Facts
Serving Size 382g (13.5 oz)
