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Ingredientes
- 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
- 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.
- 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.
- 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.
- 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% |
