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Receta Pasta with Beans and Mussels

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $4.13 view details
  • 3 pounds mussels, well washed
  • Salt and freshly ground black pepper
  • 8 ounces rigatoni or other cut pasta
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, peeled and smashed
  • 1/4 teaspoon red chile flakes, or to taste
  • 1 cup cooked cannellini or borlotti beans, drained
  • 2 tablespoons dry white wine
  • 1 cup chopped fresh parsley

Direcciones

  1. Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
  2. Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
  3. Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
  4. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 426g
Recipe makes 4 servings
Calories 576  
Calories from Fat 137 24%
Total Fat 15.35g 19%
Saturated Fat 2.57g 10%
Trans Fat 0.0g  
Cholesterol 95mg 32%
Sodium 986mg 41%
Potassium 1307mg 37%
Total Carbs 56.43g 15%
Dietary Fiber 2.3g 8%
Sugars 1.71g 1%
Protein 48.39g 77%
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