Linguine with Mussels, Sun-Dried Tomatoes and Olives

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.