Pasta, Beans and Mussels - Pasta, Fagioli e Cozze
Pasta, Beans and Mussels... another great dish for your Christmas Eve dinner and all year round when you are in the mood for something tasty!
For 4 Person(s)
For the Pasta:
- 2 pounds mussels, scrubbed and washedand beards removed
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, sliced
- 3 sprigs fresh rosemary, chopped
- 2 cups ceushed tomatoes
- 1/2 cup white wine
- 15 ounces cannellini beans, drained and rinsed
- 1 pound dried ditalini pasta
- Put a 12-14 inch on with a lid over a medium high flame and add the mussels. Cover and steam until all the mussels have opened, about 5-7 minutes. She’ll all the mussels and transfer the fruit to a bowl. Reserve all the juice and set aside.
- Rinse out the same pan and dry the inside. Put the pan over a medium flame and heat the oil. Add the garlic and rosemary and cook until fragrant, about 1 minute.Once the garlic is beginning to turn golden add the crushed tomatoes and the wine.
- Cook until the alcohol has evaporated, about 3-5 minutes. Add the beans and the water reserved from the mussels.
- Raise the flame to medium-high and Continue to cook for an additional 10 minutes. Taste for seasoning and season with salt and black pepper as desired.
- Separately cook the pasta in a large pot of generously salted boiling water until al dente. Drain and add the pasta to the pot with the sauce.
- Add the fruit of the mussels to the pan and continue cooking everything together for 2-3 minutes.
- Serve in warm bowls with a drizzle of good quality extra Virgin Olive Oil.
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