| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Pasta, Seafood | 6 | Servings | |
INGREDIENTS
| 12 | oz | Linguine |
| 1/3 | c | Sun-dried tomatoes |
| 1/4 | c | Chopped onions |
| 1/4 | c | Dry white wine |
| 1/4 | c | Fish or chicken stock |
| 1 | lb | Mussels |
| 2 | T | Olive oil |
| 2 | t | Crushed garlic |
| 1 1/2 | c | Sliced sweet red peppers |
| 2 1/2 | c | Diced tomatoes |
| 1/3 | c | Sliced black olives |
| 1/2 | c | Chopped fresd basil 2t dried |
| Pepper |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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