Cavatelli con Cozze e Fagioli
Fresh handmade semolina cavatelli tossed in a rich broth of tender Taranto mussels, creamy white beans, sweet tomatoes, and olive oil.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Large pot for pasta
- •Wide lidded sauté pan
- •Fine-mesh sieve
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 12 g
- carbs
- 68 g
- fibre
- 6 g
- protein
- 26 g
- calories
- 490 kcal
Instructions
- 1
Clean the mussels thoroughly and discard any open shells that do not close when tapped.
- 2
Heat one tablespoon of olive oil in a wide pan over high heat.
- 3
Add the mussels and white wine, then cover tightly with a lid.
- 4
Steam for three to four minutes until all the shells open wide.
- 5
Strain the mussel cooking liquid through a fine-mesh sieve and reserve it.
- 6
Shell two-thirds of the mussels, leaving the rest in their shells for serving.
- 7
Heat the remaining olive oil with the garlic and chilli in a large skillet until fragrant.
- 8
Add the tomatoes and cannellini beans, cooking for five minutes until the tomatoes soften.
- 9
Pour in the strained mussel broth and simmer gently for five minutes.
- 10
Boil the cavatelli in salted boiling water for three to four minutes until al dente.
- 11
Transfer the drained pasta and all mussels into the bean broth, tossing over medium heat for one minute.
- 12
Scatter over chopped parsley and black pepper, then ladle immediately into shallow bowls.
Chef's tips
Salt the pasta water sparingly because the strained mussel cooking liquor is naturally savoury and briny. Mash a spoonful of the cooked beans against the side of the pan to create a silkier, thicker sauce that coats the cavatelli.
Ingredient substitutions
- fresh cavatelli → dried cavatelli or orecchiette, adjusting boiling time accordingly
- cannellini beans → borlotti beans or cooked chickpeas
Storage
Best enjoyed immediately, but leftovers keep in an airtight container in the fridge for up to 24 hours.
Reheating
Gently warm in a wide pan over low heat with a splash of water, avoiding boiling to keep the mussels tender.
Common mistakes to avoid
- •Discarding the strained mussel cooking liquor, which carries the core sea flavour of the dish.
- •Over-salting the pasta cooking water before tasting the reduced seafood broth.
- •Overcooking the mussels during the initial steaming phase, making them rubbery.
Serving suggestions
Cooked Cavatelli con Cozze e Fagioli?
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