Linguine With Mussels, Sun-Dried Tomatoes And Olives Recipe

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Yields: 6 serving(s)

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; 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.