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LINGUINE WITH MUSSELS SUN-DRIED TOMATOES & OLIVES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
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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 tb Olive oil
2 ts 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
1. 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. From Rose
Reisman Brings Home Light Pasta typed in by Iris.
Submitted By IRIS BELL On WED, 31 MAY 1995
071151 GMT
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