• Linguine With Mussels, Sun Dried Tomatoes And Olives

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    • 12 ounce Linguine
    • 1/3 c. Sun-dry tomatoes
    • 1/4 c. Minced onions
    • 1/4 c. Dry white wine
    • 1/4 c. Fish or possibly chicken stock
    • 1 lb Mussels
    • 2 Tbsp. Extra virgin olive oil
    • 2 tsp 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. Minced fresd basil 2t dry Pepper


    1. 1. Cook pasta in boiling water according to package instructions or possibly till hard to the bite. Drain and place in serving bowl.
    2. 2. Pour boiling water over sun-dry tomatoes. Let soak for 15 min.
    3. Drain and chop.
    4. 3. In large saucepan combine onions, wine and stock.
    5. Bring to a boil. Add in mussels. Cover and simmer for approximately 3 min, or possibly till mussels open. Throw away any which remain closed.
    6. Remove mussels from shell and reserve.
    7. 4. In medium nonstick skillet, heat oil; saute/fry garlic, red peppers and tomatoes just till peppers are tender, approximately 4 min. Add in olives, sundried tomatoes and reserved mussels. Pour over pasta. Sprinkle with Basil and pepper, and toss. TIPS. Replace mussels with clams or possibly use a combination. Buy dry sun-dry 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.

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