Linguine with Mussels Sun-Dried Tomatoes and Olives
or chicken stock
sweet red bell peppers
fresh, chopped or 2 teaspoon dried
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.
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.