Cavatelli cozze e fagioli
20 recipes
Cavatelli with beans and mussels
ingredients
servings
4
Mussels
200 oz
Cavatelli, pasta
400 oz
Cannellini beans
160 oz
Cherry tomatoes
120 oz
Extra virgin olive oil
40 oz
Garlic
1 wedge
Dry parsley
to taste
Chili pepper
to taste
first courses from Italy - Campania
Cavatelli with beans and mussels
Cavatelli with beans and mussels
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A dish with a unique flavor where land and sea meet!
preparation
step 1
Wash, scrape the mussels and open them over high heat in a saucepan with a lid.
step 2
Once ready, remove them and filter the residual liquid.
step 3
Separately cook the beans previously kept in the bath for about 10 hours with aromas such as garlic, carrots, bay leaves and celery.
step 4
Brown the minced garlic in a pan with the oil and add the mussels, the chopped parsley and the chopped tomatoes.
step 5
Add the beans with their cooking water and cook for another 5 minutes.
step 6
Pour into the pot the al dente cooked cavatelli and mix carefully for a few minutes.
step 7
Before serving add chopped parsley and red pepper.
