Linguine with Mussels, Sun-Dried Tomatoes & Olives
Yield
6 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, linguine
|
|
| ⅓ | cup |
sundried tomatoes
|
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
white wine
dry |
*
|
| ¼ | cup |
fish 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 |
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, linguine
|
|
| 79 | ml |
sundried tomatoes
|
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
white wine
dry |
*
|
| 59 | ml |
fish stock
|
|
| 453.6 | g |
mussels
|
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
garlic
crushed |
|
| 355 | ml |
sweet red bell peppers
sliced |
|
| 591 | ml |
tomatoes
diced |
|
| 79 | ml |
black olives
sliced |
*
|
| 118 | ml |
basil
fresh, chopped |
*
|
| 1 | x |
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 minutes.
Add olives, sundried tomatoes and reserved mussels.
Pour over pasta.
Sprinkle with Basil and pepper, and toss.
