Preparation: 25 Minutes
Cooking: 30 Minutes
Portion: 4 Persons
400 gr of mix pasta (Fusilli, Paccheri, Rigatoni)
1 kg of Mussels
350 g Pre-cooked cannellini beans
40 g Pecorino (grated)
2 cloves of garlic
Extra virgin olive oil
Clean the mussel shells well.
In a large saucepan, heat a few tablespoons of extra virgin olive oil and a clove of peeled garlic. Add the mussels, cover the pan with a lid and cook for a few minutes, until the mussels have opened.
Remove them from the shells and filter the cooking water, which you will keep aside.
In another pot, put the precooked beans, cover them with the water from the mussels and cook them for about ten minutes. Turn off and blend them until creamy.
Cook the pasta al dente in abundant salted water.
Meanwhile in a large pan or a wok put a few tablespoons of oil and the other peeled garlic clove.
Add the mussels, cook them for a minute, then add the pasta al dente, the cream of cannellini beans, a few tablespoons of the pasta cooking water, the cheese and a little chopped parsley.
Stir for a few minutes, then immediately serve your pasta with cream of cannellini beans and mussels, garnishing with more parsley and one grilled prawn (as per photo below).
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