Pasta con fagioli e cozze.  From Naples. This is a variation on the classic Neapolitan dish of pasta and beans. The pasta is cooked in the sauce which makes it very tasty. Serves 4.

• 700g mussels, cleaned
• 1 clove of garlic
• 50 ml white wine
• 450g cooked cannellini beans (You can use canned if you like)
• 200g chopped tomatoes
• 200g short pasta such as ditali, gnochetti sardi etc
• 100ml vegetable stock
• 1 tbsp chopped parsley
• Red chilli to taste, fresh or dried

Soften the garlic in a little olive oil. Add the mussels and the wine, cover and cook over a high heat until the mussels have opened. About 5 minutes

Remove the mussels from their shells and strain and reserve the cooking liquid.

Heat some olive oil in a pan and add the beans. Stir in the tomatoes, the reserved cooking liquid and the stock and bring to the boil. Add the pasta and cook until it is done (refer to the packet for cooking times).

Remove from the heat, stir in the mussels and sprinkle with the chopped parsley and chilli

Filed under: Cannellini beans, Chilli, Ditali, Garlic, Gnocchetti Sardi, Mussels, Naples, Parsley, Primo - first course, Recipe, Vegetable stock, White wine Tagged: first course, Italian recipe, mussels, naples, Pasta