Title: Linguine with mussels sun-dried tomatoes & ol
 Categories: Pasta, Seafood
      Yield: 6 Servings
 
     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