Pasta with beans and mussels
4 servings
20 minutes
Pasta with beans and mussels is an exquisite dish of Italian cuisine that combines the sea aroma with the tenderness of legumes. Its roots trace back to the coastal regions of Italy, where fresh seafood is readily available and simple yet flavorful ingredients form the basis of local recipes. Tender mussels cooked in their own broth give the dish a rich marine hue, while beans add a creamy texture and nutritional value. Garlic, red pepper, and white wine enrich the flavor with bright notes, creating a balance between the sweetness of seafood and the spiciness of seasonings. Dressed with olive oil and fresh parsley, this dish is perfect for a cozy dinner or festive table, impressing with its depth of flavor and aroma of the Italian coast.
1
Place the mussels in a large pot, cover with a lid, and bring to a boil over medium heat. When you hear the liquid from the mussels boiling, reduce the heat and let it simmer. Shake the pot. When the mussels open, transfer them to a bowl and clean them from their shells after cooling. Strain the remaining liquid into a glass.
- Mussels: 1.3 kg
2
Meanwhile, boil the pasta in salted boiling water until al dente, drain the water, and set aside.
- Salt: to taste
- Rigatoni Pasta: 270 g
3
Heat oil in a large skillet over medium heat, add garlic, red pepper flakes and cook for 1 minute. Add beans, wine, pasta and mussels. Reduce heat and mix thoroughly. Add water left from cooking mussels as needed, being careful not to make the mixture watery.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Red pepper flakes: 0.3 teaspoon
- Canned beans: 220 g
- Dry white wine: 2 tablespoons
- Rigatoni Pasta: 270 g
- Mussels: 1.3 kg
- Chopped parsley: 70 g
4
Continue cooking, stirring gently, until the pasta is fully cooked and heated through. Add salt and pepper to taste. Drizzle with olive oil if desired, sprinkle with parsley, and serve.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- Chopped parsley: 70 g