Pasta with Mussels and Cannellini Beans
Cavatelli di grano arso con cozze e fagioli.
A traditional recipe from Puglia, in Italy. Given to us by Sabino, who grew up in Puglia, and now brings us the delicious pastas and oils from the Puglissima range.
- 500 g Cavatelli di grano arso (burnt grain pasta)
- 1 kg mussels
- 400 g cannellini beans, cooked and drained, (or canned)
- 100 ml delicate olive oil
- 3 cloves garlic
- 2 chillies
- Black Pepper
Clean mussels, place in large saucepan, and heat over a low flame with lid on until mussel shells open. Remove half the mussels from shells. Chop 2 cloves garlic and 1 chilli and mix into mussels. Boil a large pot of salted water. Cook cannellini beans in a small saucepan with 1 garlic clove and delicate olive oil. Cook pasta, strain and add to saucepan of mussels. Add cannellini beans. Toss pasta for 1 minute, finishing with a touch of fresh chilli, pepper and a raw extra virgin olive oil.
Serve from saucepan and enjoy with a glass of Nero di Troia, from Antica Enotria, Puglia.
To read more about this unusual and delicious pasta from puglissima, click here.
with thanks to Sabino, of the puglissima range.