Cavatelli with Beans and Mussels

A traditional Italian pasta dish combining cavatelli with beans and black mussels in a tomato-based sauce.

Ingredients

• 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

1. Soak the beans overnight, then boil in unsalted water for about 1 hour.
2. Clean the mussels and open them raw, reserving the meat and their liquid.
3. Heat oil in a pan with crushed garlic, diced cherry tomatoes; cook 5 minutes.
4. Remove garlic, then add mussels with their water to the pan.
5. Once boiling, add cooked beans and turn off heat.
6. Boil cavatelli until cooked, drain, then sauté briefly in mussel and bean sauce.
7. Add chopped basil and parsley, then serve immediately.