Linguine with Mussels Sun-Dried Tomatoes & Olives

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.