Neapolitan pasta with beans and mussels

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Mussels600 g
• Cooked cannellini beans100 g
• Cherry tomatoes80 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Chili pepperto taste

Contains: gluten, shellfish,

Method

1. Clean the mussels: rinse them under running water, pull off the beards and scrape the shells; discard any that are broken, or open and don't close when tapped.
2. Put them in a wide pan, cover and cook over high heat for 3–4 minutes, shaking the pan, until they open; discard any that stay closed. Shell them, keeping a few whole to garnish, and strain the liquid through a fine sieve.
3. Bring a pan of water to the boil without salt: the mussel liquid seasons enough. Meanwhile, wash and halve the cherry tomatoes, rinse and drain the cooked cannellini beans, peel and crush the garlic and chop the parsley.
4. In a saucepan, warm the oil with the garlic and chilli over medium heat for a minute, until the garlic is golden; add the cherry tomatoes and beans and cook for 8 minutes, until the tomatoes break down; remove the garlic.
5. Cook the durum wheat pasta in the boiling water for 3 minutes less than the packet time, so it stays very al dente.
6. Drain the pasta into the saucepan, add the mussel liquid and finish cooking over medium heat for 3 minutes, stirring, until al dente and the sauce is creamy.
7. Add the mussels, heat through for a minute and finish with the parsley.