RECIPE OF THE MONTH

Pasta and beans with mussels
A classic Neapolitan cuisine, tastes absolutely amazing. Pasta and beans with mussels is really a dish that enhances regional cuisine. A dish to try and try again.

TIME: 20 minutes
COOKING TIME: 40 minutes

SERVES 4
500 g of beans already cooked (or cannellini beans), 200g of fingering, 800 g of mussels, 200g ripe tomatoes, 1 hot pepper, extra virgin olive oil, 1 clove of garlic, parsley, salt.


PROCEDURE
Brush and wash the mussels, put them in a covered pan on high heat and let them aprire.Toglietele the shell and set aside in their water, filter it to remove the sand. Prepare a mixture of parsley and garlic, remove the seeds from a peperoncino.In a saucepan with high sides, sauté the chopped, chili and beans. After the beans well browned, add the cooking liquid from the mussels (filter it well) and if you ever need a bit 'of water and bring to a boil. In the meantime, you put water on to boil for cooking pasta. Add salt to the water and tuffateci the pasta al dente and drain (at least a couple of minutes before end of cooking) .Aggiungete the pasta to the beans and cook. Now add the mussels and cook for a few minutes the flame out. Serve and add some chopped fresh parsley and a nice round of extra virgin olive oil.