Thursday, June 20 2024

Pasta fagioli e cozze is a rich and tasty first course, typical of the Mediterranean and particularly Neapolitan tradition.

It is the seafood variant of the classic pasta e fagioli, in which the flavor of the seafood enhances the delicacy of the cannellini beans, for a result with a balanced flavor and enveloping aroma.


Hot and super creamy, it is perfect for the winter season, to be served for a family meal or a festive occasion.

 

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 cup of cannellini beans
  • 35 oz of mussels
  • 1 clove of garlic
  • a bunch of chopped parsley
  • chili pepper (optional)
  • fresh onion
  • extra virgin olive oil to taste
  • salt and pepper to taste
  • 2 cups of small pasta (ditalini it’s good)

 

 

METHOD

Boil the beans, drain them and save a cup of the cooking water.

Clean the mussels and wash them several times.

In a shallow, wide skillet, pour in the mussels, cover with a lid and cook just long enough for them to begin to open; this will take a couple of minutes.

Open the mussels, remove them and place them in a dish, taking care to collect all their water in a bowl on the side.

Strain the water from the mussels and keep it aside.

Prepare a mince with parsley, onion, garlic and chili pepper (optional) and sauté it for a few seconds in a pan with a little olive oil.

Add the beans and allow them to take on flavor, then immediately pour in the mussels with their water, the water from the beans and turn off as soon as it boils.

Meanwhile, cook the pasta al dente in lightly salted water, drain and add it to the bean and mussel sauce.

Allow to flavor and serve by scattering the bean and mussel pasta with a pinch of chopped parsley, pepper and a little olive oil.

 

 

 

 

 

 

 

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