Linguine With Mussels~ Sun-dried Tomatoes Andpasta, seafood 12 oz linguine 1/3 cup sun-dried tomatoes 1/4 cup chopped onions 1/4 cup dry white wine 1/4 cup fish or chicken stock 1 lb mussels 2 tablespoon olive oil 2 teaspoon crushed garlic 1 1/2 cup sliced sweet red peppers 2 1/2 cup diced tomatoes 1/3 cup sliced black olives 1/2 cup chopped fresd basil 2t dried 1 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. |
