How to Make Favorite Pasta fagioli e cozze

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pasta fagioli e cozze. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pasta fagioli e cozze is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Pasta fagioli e cozze is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook pasta fagioli e cozze using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta fagioli e cozze:

1. Make ready 1 kg live fresh mussels
2. Prepare Tin cannellini beans - drained
3. Get 300 g short pasta
4. Get 2 cloves garlic
5. Prepare to taste Chopped Fresh chilli - peperoncino
6. Prepare Olive oil
7. Make ready 2 tablespoons passata sauce
8. Get to taste Salt
9. Get Fresh parsley
10. Get 500 ml approx of water

Steps to make Pasta fagioli e cozze:

1. Start with the mussels. Wash and clean well, remove the beard. Cook one of the cloves of garlic in a little olive oil. When slightly brown, remove and add the mussels. Cover and steam for about 3-4 mins on medium heat until they are open and have released their water. Using a slotted spoon, remove, cool a bit and shell. Set a side
2. Take the water the mussels released and strain into a jug using kitchen paper as a filter to make the stock. Set a side
3. Now in the same pan, cook the other clove of garlic, chilli and some parsley in olive oil. When garlic is brown, remove it. Add the drained beans and cook for another 2 mins. Now add the stock and water and bring to the boil
4. When boiling, add the passata sauce, salt and then the pasta. Stir continuously for about 2 mins, then reduce heat to medium. Stir occasionally for remaining cooking time written on the packet. Right at the end, add the mussels to heat through
5. By now the sauce should be dense and creamy. Serve with more fresh parsley and a drizzle of olive oil

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