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How To make Linguine with Mussels Sun Dried Tomatoes & 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. From Rose Reisman Brings Home Light Pasta typed in by Iris. Submitted By IRIS BELL <BELLI@UNIX.INFOSERVE.NET> On WED, 31 MAY 1995 071151 GMT
How To make Linguine with Mussels Sun Dried Tomatoes & Olives's Videos
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If you like linguine with vongole or clams, then you will also love this recipe. Amazingly simple to make using basic ingredients. The recipe originated from the Provence of Taranto in Puglia where they have been cultivating mussels for over 1000 years.
This recipe is quite pure, with few ingredients to really experience and appreciate the real taste of mussels. The cooking liquid extracted from the mussels, is then absorbed back into the pasta resulting in each strand being flavourful and delicious. The mussels have been chopped, so you receive a little piece in each scoop, but you could also keep them whole if you prefer. Especially if they are small.
Serve hot from the pan with a nice drizzle of olive oil. You could also add some cracked pepper. Just remember not to add salt as chances are the mussels are quite salty. But always taste as you go to be sure.
Enjoy Spaghetti Alla Tarantina
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