Linguine with mussels and cannellini beans
This pasta is prepared like a risotto and topped with a deliciously creamy sauce. In many Southern Italian households, this dish is served every week.
Method
Start by scrubbing the mussels clean. Then peel the onion and a clove of garlic, and clean the celery and carrot. Finely chop all these vegetables and sauté them with some olive oil in a (slightly deeper) frying pan.
Add the cannellini beans and fry them for about 20 seconds. Then fill the empty can with water and pour it into the pan. Season with salt and pepper to taste and bring everything to the boil. Add the pasta to the pan. If the dish becomes too dry, add a little extra water. Make sure not to add too much, as the pasta is not drained.
Finely chop the Spanish peppers and sauté them, while the pasta is cooking, together with the other clove of garlic. Add the mussels and pour in the white wine. Cover the pan and wait until the mussels open. Remove them from the pan and pour the remaining liquid through a fine-mesh sieve, then add both to the pasta. Mix everything well, then add the herbs, a few rawits and freshly ground white pepper. Keep in mind that rawit peppers are much hotter than regular peppers.
Big Mamma
€24,95
Good Cook B.V.
