Cicatielli with Mussels and Beans

Cicatielli with mussels and beans is a dish that combines the sea flavor of mussels with the rustic taste of beans, creating an interesting and tasty combination. Let’s see the ingredients and how to prepare this dish.

Ingredients

• 350 g of cicatielli (or another type of short pasta)
• 1 kg of fresh mussels
• 400 g of cannellini beans (already cooked or canned)
• 2 cloves of garlic
• 200 ml of tomato pulp
• Extra virgin olive oil
• Chopped parsley
• Chili pepper (optional)
• Salt
• Pepper

Preparation

1. Begin by cleaning the mussels: scrape off the encrustations from the shells and remove the byssus, the filament that comes out between the valves. Then rinse them under cold running water.
2. In a large pan, put a drizzle of evoo and peeled garlic cloves, sauté over medium heat. If you like, you can also add a piece of chili pepper to make the dish slightly spicy.
3. Add the mussels to the pan, cover with a lid and let them open with the steam over medium-high heat, shaking the pan occasionally. It will take about 5-7 minutes.
4. Once the mussels are all opened, remove those that have remained closed (as they may not be edible). Drain the liquid released by the mussels through a fine mesh strainer to eliminate any sand residue and set it aside.
5. Remove most of the mussels from the shells, leaving some for the final decoration.
6. In the same pan, add the tomato pulp to the garlic (remove the cloves if you prefer), season with salt and pepper and cook for about 10-15 minutes until it reduces a bit.
7. Add the beans and the filtered mussel liquid, let it flavor for a few minutes.
8. Meanwhile, bring a pot of salted water to a boil and cook the cicatielli until al dente.
9. Drain the pasta and add it to the mussel and bean sauce, stirring gently to flavor. Let everything taste together for a couple of minutes.
10. Finish with a touch of fresh chopped parsley and serve the dish hot, garnishing with the mussels you left whole.

Curiosity

Cicatielli, a variety of pasta often associated with Campania, is named after the peculiarity of its shape, which resembles a small gem. Their format is particularly suitable for capturing rich and hearty sauces like the one in this dish. Enjoy your meal!