Ingredients for 4 people:
400 gr. Le Paesane pasta
800 gr. mussels
5 cherry tomatoes
300 gr Borlotti beans (boiled after 12 hours in soak)
100 gr. pancetta bacon cut into cubes
chilli powder to taste.
extra virgin olive oil to taste
chopped parsley to taste
salt to taste
Clean and scrape the mussels well, open them in a casserole dish with a lid, on a medium heat. Once opened, remove them from the shell and set them aside with their filtered cooking water. In a pan prepare a sautéed mix of crushed garlic – after removing the green shoot in the middle – the chilli powder and the diced pancetta bacon. Brown the mixture on a low heat, stirring as necessary, add the tomatoes cut into four. Leave to cook for 5 minutes. Add the Borlotti beans and let the flavours become absorbed before adding the mussels together with their cooking water. Add salt to taste and bring to the boil. In pan with plenty of salted water cook the paesane, following the cooking time directions given. Once drained, blend the pasta with the dressing and add the chopped parsley before turning off the gas. Leave to rest for a few minutes before serving.