Recipe - Linguine With Mussels Sun-Dried Tomatoes And Olives

12 ounce Linguine
1/3 cup Sundried tomatoes
One fourth cup Chopped onions
One fourth cup Dry white wine
One fourth cup Fish or chicken stock
1 pound Mussels
2 tablespoon Olive oil
2 teaspoon Crushed garlic
1 One half cup Sliced sweet red peppers
2 One half cup Diced tomatoes
1/3 cup Sliced black olives
One half cup 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 sundried 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 sundried 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