In a large pot of boiling water, cook the pasta to desired doneness, drain, cool and place in a large bowl.  Add the onion, olives, feta cheese, green pepper, tomatoes, and cucumber.  In a small bowl, whisk together the remaining ingredients; pour over the pasta and toss gently.  Refrigerate until ready to serve.
 

Sauté garlic in melted butter in a large skillet until tender. Add
pepper strips and sliced mushrooms, and sauté until tender. Stir in
beef broth, reduce heat, and simmer, uncovered, 20 minutes. Stir in whipping cream; simmer 10 minutes or until mixture is slightly
thickened, stirring occasionally. Stir in salt. Remove from heat and
set sauce aside. Bring water to a boil in a large Dutch oven. Add
fettuccini and return water to a boil. Boil 3 to 4 minutes or until
fettuccini is tender, drain well.  Place fettuccini on a large serving
platter. Pour sauce over fettuccini, tossing gently to combine.
Sprinkle with freshly grated Parmesan cheese.
 

In a large skillet, heat the olive oil over medium heat; sauté the garlic for about 5 minutes, or until golden.  Add the minced clams, clam juice, parsley, oregano, basil, salt and red and black pepper.  Simmer, stirring occasionally, for 10 minutes.  Meanwhile, in a large pot of boiling water, cook the linguine to desired doneness; drain.  Serve the clam sauce over the linguine.