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Linguine With Mussels, Sun Dried Tomatoes And Olives

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/neeta_lind/4305164417/">Image Credit</a></p>
Ingredients
  Oil 1 Tablespoon
  Olive oil 2 Tablespoon
  White wine/Water 1⁄2 Cup (8 tbs)
  Mussels 1 Pound, well scrubbed
  Linguine 12 Ounce
  Chopped onions 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Tomatoes 4 Small, diced
  Pepper red 1 , long strips
  Chopped sun dried tomatoes 1⁄3 Cup (5.33 tbs)
  Chopped basil 1⁄4 Cup (4 tbs)
  Sliced green olives 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Cook the linguine al dente in salted water for 8 to 10 minutes. Drain and keep aside.
2) In a skillet, heat oil, add wine and onions and bring to oil. Add in mussels, cook covered for 3 minutes.
3) The mussels are done, when the shells open up. Drain the water and set aside for later.
4) In another skillet, heat oil, saute onions, garlic, tomatoes and red pepper till soft. Add in the water reserved from cooking the mussels, tomatoes, basil and olives. Mix well and season with salt and pepper.

SERVING
5) To serve the pasta, pour sauce over it, toss well and sprinkle with grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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