Neapolitan colours at table. Pasta beans and mussels

Pasta e fagioli con le cozze

The recipes of traditional Neapolitan cuisine.

Dish inn town. Combination of sea and legumes as also happened in the days of the Romans. Peculiarities of this dish is cooking the pasta directly with legumes and mussels, so that its starch is not lost. In this version with yellow datterini, in addition to the flavor, the color also increases the value of the pot.

Ingredients for 4 people: 350 gr pasta mixed or broken candles, dried beans Controne 300 gr, 1 kg mussels, 150 gr datterini yellow bells, 1 carrot, 1 garlic, 1 celery, salt and oil.

Making of recipe.

Soak the dried beans overnight. The next day, cook them in a pot with water for about an hour and a half on low heat. Meanwhile, make a sauce with garlic (taken when one is browned), celery and olive oil. In a separate pan, cook the mussels. . Once cooked, strain the water mussels putting it aside. Shell the mussels, retaining some whole to decorate their meals. Cooked beans and add them to the mixture will also add the chopped yellow datterini. After five minutes, add a bit ‘of water needed for cooking pasta, which will take place along with everything prepared. During cooking, if necessary add more water, taking care to last, and adding the filtered water mussels. At the end add the mussels with a sprinkling of black pepper and decorate the dish with mussels still in their shells.