- 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.
- 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.
- 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.
- 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.
- Cook the pasta, mixing occasionally, and gradually add more hot water.
- 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.
Ditali rigatiwith beans and mussels
N. 838
30 min
25-30 min
4 people
Easy
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
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Recommended pasta for this recipe
Ditali rigati
N. 838 - Organic Italian wheat
RECOMMENDED RECIPES
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