Cavatelli con fagioli e cozze (pasta with mussels and white beans)
This is the 50th week of Presto Pasta Roundup and I promised come hell or high water I would provide a pasta this time. Here is one of the best. It is a traditional recipe and not one of my own, but I’m proud to present it because it isn’t even well known around Italy and it is way too good to miss.
Those are mussels growing in a mussel farm in Australia. Farming mussels has made them available in places that never heard of them 60 years ago. Places where it is too hot to ship them, too cold for nature to grow them, with farming can provide them to almost everybody these days. The farmed mussels are a lot cleaner and easier to prepare than the wild ones I once knew. It really has made mussels a busy day choice, because they are cooked in a flash.
That’s what they look like raw. All you have to do is wash them under running cool water and tear off any “beard” that’s clinging, which resembles Spanish Moss. It’s how the mussel attaches himself to things. Throw away any that are lying there open and don’t close when touched. Those aren’t good. Once they are cleaned they need to be cooked quickly, because the cleaning process is the last thing you do before preparing them. Recipe follows the jump
In a big pot melt 2 ounces of butter and sauté in it a few halved cloves of garlic. Add about 1/2 cup or so of white wine. Toss in the mussels, heat on high, pop on a lid and cook until they open. It doesn’t take long, so keep an eye in them.
You can either proceed with 1) eating 2) preparing a dish or 3) storing them immediately. To store, remove them from their shells, throwing away any that are shut, because those also aren’t good. Put them into a container with the cooking juices and cover well, then refrigerate them.
These are fagioli or beans as imaged by Ciccio, a great blog. If yours look like that, pick out the white ones, soak and then cook them, because we want canellini.
These are cavatelli, a Pugliese pasta used in this dish. 
or use gnocchetti sardi which are almost exactly the same thing 
or even casariccia. 
I think I am getting carried away with the possibilities at IndustryPlayer!
To serve 6 lucky eaters you will need:
1.5 kilos or 3 pounds of mussels cleaned and cooked as above
.5 kilo or 1 pound of cooked white beans
2 cloves of garlic
7 to 8 tablespoons of great olive oil
1 peperoncino, or small dried chili pepper, crushed
5 or 6 cherry tomatoes, halved
salt and pepper to taste
600 grams or 18 ounces of dry pasta
Heat a big pot of water to boiling, add a very large 4 finger pinch of salt and the pasta. Note the time and the time the package says to cook your pasta.
Heat a wide frying pan with the oil, then add the garlic cloves. Sauté for a bit but do not brown the garlic as it is there to scent the oil. Add the beans and the cherry tomatoes, stirring around, then just before the pasta will be done, add the mussels with their cooking liquor, with a few shells for atmosphere.
Taste for seasoning and correct. I do not think you will need salt. You do NOT eat cheese on this pasta. (I know that makes some of you immediately want to have cheese on it and say, “So there!” Don’t.
This is how they were served to Luchena in Puglia.
I think this is one of the great dishes of Italy. You need the best ingredients you can find because there are so few of them and each must star. The first time I ever tasted it I screamed or fainted or did something embarrassing that I’ve forgotten. “This is the ONE!” came into it somehow.
8 comments February 28th, 2008
