INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Tubetti Rigati No. 72
1 kg mussels
250 g boiled white beans
150 g cherry tomatoes
1 garlic clove
Chili pepper, to taste
Parsley, to taste
DIRECTIONS
After cleaning the mussels by letting them soak in fresh water for about 20 minutes to purge out sand and excess salt, remove external impurities and beard, then place in a bowl. Prep the parsley by removing the leaves from the stalks (which you’ll use in next step) and finely chopping them. Heat olive oil, garlic, chilli pepper and parsley stalks in a sauté pan. Pour in the mussels, adding boiling water without salt and stirring. Once the mussels have opened, drain them and shell some of them, which you will need later. Set the shelled mussels aside in a bowl, adding of their cooking water. In the same sauté pan in which you cooked the mussels, pour the boiled beans, halved cherry tomatoes, and the Tubetti Rigati in the remaining liquid. Add boiling water without salt from time to time and stir. After removing the parsley stalks, garlic and chili pepper, add the shelled mussels and liquid and continue stirring. Once the pasta is cooked, remove from the heat and add the remaining mussels (still in shell) and a drizzle of olive oil. Add the chopped parsley. Stir to mix well. Serve, adding some more parsley as garnish. Dinner’s ready!