Preparation: 20 minutes + 12 hours soaking
Cooking time: 70 minutes
Ingredients for 4 people:
- 300 g of cavatelli
- 300 g of beans
- 1 kg of black mussels
- 6 cherry tomatoes
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 6 basil leaves
- 2 tablespoons of extra virgin olive oil
- Pepper (optional)
Preparation:
Soak the beans the night before and then boil them in unsalted water for about 1 hour.
Clean the mussels and open them raw, setting aside the meat with their water. In a pan, put the oil, crushed garlic, cherry tomatoes cut into pieces, and cook for 5 minutes, remove the garlic and then add the mussels with their water.
As soon as it boils, add the beans and turn off the heat.
Boil the cavatelli and, once cooked, drain them and sauté them for a moment in the mussel and bean sauce, adding chopped basil and parsley, and serve immediately.
Notes:
It's preferable to open the mussels raw; otherwise, if you're not skilled enough, you can open them in a pot with a lid over high heat, discarding those that do not open.
The salt can be omitted because the water contained in the mussels is sufficiently salty.