Ditali rigatiwith beans and mussels

N. 838

30 min
25-30 min
4 people
Easy
Ditali rigati

INGREDIENTS

Organic Italian Wheat Ditali Rigati no. 838 300 g
Cleaned mussels 1 Kg
Boiled cannellini beans 250 g
San Marzano Tomatoes from the Agro Sarnese-Nocerino area n.450 150 g
Garlic cloves 3
Extra virgin olive oil, parsley, salt, pepper to taste

PREPARATION

  1. Wash and scrape the mussels, and remove any seaweed. Drain well and place in a pan with a few parsley stems and 1 clove of garlic. Cover and cook for 3 minutes over a high heat.
  2. Discard any unopened mussels and remove the rest from their shells, setting 6-8 aside as a garnish. Let any excess liquid reduce, and strain.
  3. In the same pan, infuse a drizzle of oil with 2 crushed cloves for garlic. Add the San Marzano tomatoes no. 450 and a handful of chopped parsley, and let the flavours come together for a few minutes.
  4. Add the beans, crush the tomatoes, and let the flavours come together. Flavour with the mussel cooking water and a pinch of salt, and cook for 10 minutes. Add a glassful of hot salted water, return to the boil, and add the Ditali Rigati no. 838.
  5. Cook the pasta, mixing occasionally, and gradually add more hot water.
  6. Add the shelled mussels for the last 5 minutes of cooking. Plate up and garnish with a grind of pepper, the chopped parsley and the mussels in shells.

Recommended pasta for this recipe

Ditali rigati
N. 838 - Organic Italian wheat
Ditali rigati

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