Hi, I am Elise. Today, I’m gonna show you how to prepare pasta fagioli e cozze recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pasta fagioli e cozze Recipe
Pasta fagioli e cozze is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Pasta fagioli e cozze is something that I’ve loved my whole life. They’re fine and they look wonderful.
To bewith this recipe, we have to first prepare a few ingredients. You can cook pasta fagioli e cozze using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pasta fagioli e cozze:
- Prepare 1 kg live fresh mussels
- Take Tin cannellini beans - drained
- Take 300 g short pasta
- Take 2 cloves garlic
- Get to taste Chopped Fresh chilli - peperoncino
- Make ready Olive oil
- Make ready 2 tablespoons passata sauce
- Take to taste Salt
- Take Fresh parsley
- Prepare 500 ml approx of water
Steps to make Pasta fagioli e cozze:
- Start with the mussels. Wash and clean well, remove the beard. Cook one of the cloves of garlic in a little olive oil. When slightly brown, remove and add the mussels. Cover and steam for about 3-4 mins on medium heat until they are open and have released their water. Using a slotted spoon, remove, cool a bit and shell. Set a side
- Take the water the mussels released and strain into a jug using kitchen paper as a filter to make the stock. Set a side
- Now in the same pan, cook the other clove of garlic, chilli and some parsley in olive oil. When garlic is brown, remove it. Add the drained beans and cook for another 2 mins. Now add the stock and water and bring to the boil
- When boiling, add the passata sauce, salt and then the pasta. Stir continuously for about 2 mins, then reduce heat to medium. Stir occasionally for remaining cooking time written on the packet. Right at the end, add the mussels to heat through
- By now the sauce should be dense and creamy. Serve with more fresh parsley and a drizzle of olive oil
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