Recipe courtesy of Mario Batali
Print
Pasta with Mussels and Beans: Penne con Cozze e Fagioli
Total:
14 hr
Prep:
30 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:
8 servings
Level:
Easy
Total:
14 hr
Prep:
30 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 cup cannellini beans, soaked overnight
  • 1 small carrot, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 4 pounds mussels, scrubbed
  • 1/4 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, coarsely chopped
  • 1 cup canned tomatoes, drained and chopped
  • 1/2 pound penne
  • 1/2 bunch Italian parsley, leaves finely chopped
  • 2 sprigs basil, leaves chopped
  • Salt and pepper

Directions

Drain the beans and place in a large, heavy saucepan over medium heat with the chopped carrot and celery. Add 2 cups fresh water and bring to a boil, then reduce to a simmer, cover the pot, and cook until beans are tender, about 45 minutes to 1 hour. Check water level from time to time and add boiling water as it cooks down so that beans are always covered. When tender, drain, place in a bowl and set aside.

Place mussels in a large pan with the wine and set over high heat. Cook, stirring frequently, until all the mussels have opened. Remove from heat and set aside to cool. Strain cooking liquid through several layers of cheesecloth into a small bowl and set aside.

When mussels are cool enough to handle, remove flesh and discard shells.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a saucepan, heat olive oil over medium-high heat and add garlic. When garlic is soft but not brown, add tomatoes and cook for 10 minutes, or until tomatoes are soft and disintegrating. Stir in cooked beans and simmer gently while pasta cooks.

Cook pasta in boiling water until it is almost cooked through, about 8 minutes. Drain the pasta and add to the bean mixture. Add the mussels and strained mussel liquid. Stir over low heat 5 minutes, then add parsley, basil, and salt and pepper, to taste. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Marinara Pasta

Recipe courtesy of Vito Gigante

Pasta al Burro con Formaggino: Pasta with Butter and Cheese

Recipe courtesy of David Rocco

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Eggplant and Pasta Incaciata

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pasta Al Forno

Recipe courtesy of Zero Otto Nove

Mortadella Pasta Salad

Recipe courtesy of Nigella Lawson

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here