Instructions: 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.

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