Pasta e fagioli con le cozze
Instructions
Clean and wash the mussels, put them in the Pan, make them open and remove the shells.
Filter the cooking broth.
Saute oil and garlic in a saucepan, add the tomatoes.
Halfway through the cooking combine the beans with 4 cups of water, the mussels and their broth.
Cook the pasta slowly.
Serve hot with pepper.
Ingredients and dosing for 4 persons
- 500 g of already boiled white beans
- 1 sprig of parsley
- 300 g of peeled tomatoes
- 2 tablespoons of olive oil
- 1000 g of mussels
- Mixed paste type pulp
- 1 clove of garlic
- Salt
- Pepper