Mussel and Bean Penne
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Ingredients
- 1 lb (500g) Barilla penne
- For the Mussels:
- 2 lb mussels, steamed and shelled
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, whole crushed
- 1/2 cup white wine
- Salt, QB
- For the Beans:
- 3 tbsp extra virgin olive oil
- 1 clove garlic, whole crushed
- Chili flakes, QB
- 1 can (14oz/398mL) borlotti beans, rinsed
- 1 cup of tomato sauce or passata
- Small bunch parsley, chopped
- Salt, QB
Instructions
Begin by cooking your penne to the al dente stage. Reserve a ladle or two of the pasta water for the sauce.
Heat up some extra virgin olive oil in a pan and gently sauté your garlic, then add the mussels. Cover with a lid and steam for a minute or so, then add white wine and salt. Continue to cook with the lid on until all the shells have opened. Let cool and remove the meat from the shells.
In a saucepan, heat up some olive oil and add garlic and chili flakes. Add the beans and another sprinkle of salt and cook for 2 minutes. Give it a good mix and then add in your passata and some parsley. Let that cook for a few minutes so all the flavours have a chance to develop. Add your passata and cook for another 2 minutes.
Remove the sauce from the heat and put everything in a blender including the shelled mussels. Blend it until smooth and even.
Return the sauce to the pan, add your penne and some pasta water if you need to thin out the sauce. Remove from heat. Toss with parsley and top with parmigiano cheese. Serve.