Pasta Fagioli e Cozze

Ingredients for 4 persons

• 30 ml extra virgin olive oil
• 200 g Fagioli borlotti or brown beans
• 1 kg mussels from Zeeland
• 280 Mista Corta di Gragnano IGP - Pastificio Di Martino
• Ghoa Cress to taste
• Limon Cress to taste
• Persinette Cress to taste

Method

• Bring a pan of water to a boil (about 80 degrees Celsius).
• Heat extra virgin olive oil in a pan over medium-high heat.
• Add some cooking liquid to the pan and add the mussels. Cook them until they will open.
• Remove the mussels from the pan as soon as they open and set them aside.
• Strain the jus through a fine sieve lined with kitchen paper to filter it.
• Remove the mussels from the shells and keep them aside.
• Heat the fagioli borlotti (brown beans) in a saucepan.
• Add the Mista Corta di Gragnano IGP - Pastificio Di Martino to the pan and cook the pasta for 9 minutes (al dente).
• Pour the filtered jus to the brown beans in the pan and stir well.
• Add additional olive oil and remove the garlic from the pan.
• Add the mussels to the pan and cook briefly.
• Serve the pasta on plates.
• Garnish the dish with Ghoa Cress, Limon Cress, Persinette Cress and a splash of olive oil.

Simple and delicious, pasta with beans and clams is a traditional dish from Campania that brings together the sea and the land. This dish is mainly a summer dish, when mussels are at their best. This recipe is strictly made with short mixed pasta, but alternatively, tubetti from Gragnano IGP are also perfect. The ideal place to taste this wonderful traditional dish is, of course, Campania, and more specifically at the famous chalets of Castellammare di Stabia. These are characteristic kiosks near the port. Some recommendations are Chalet Laura and Chalet Annamaria.

Cooking technique: Minestrata

Recipe: Giovanni Don Anselmo D'Apice