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.

Yield
Source

with thanks to Sabino, of the puglissima range.

Prep Time
20 minutes