Ditali pasta with beans and mussels

Ditali pasta with beans and mussels

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Sonia Peronaci

We've chosen tradition: fresh, fleshy, beautiful mussels, Cannellini beans, a base of aromatic sautéed flavours and pasta, cooked like a risotto, then added to the sauce. A variation of our Pasta and Beans.


320 g Ditali
500 g cooked cannellini beans
1 sprig rosemary
2 sprigs thyme
50 g white onions
1 carrot
1 clove of garlic
50 g extra virgin olive oil
For the mussels:
1 kg mussels
30 g extra virgin olive oil
5 stalks parsley
1 clove of garlic
250 ml water
For the dressing:
to taste salt and pepper
a little bit of extra virgin olive oil
2-3 tufts of chopped parsley


The mussels:

  • Clean the mussels thoroughly then carefully open them.
  • Heat the extra virgin olive oil in a large pot, and add the  garlic and washed parsley.
  • Put the mussels into the pot and add some water.
  • Turn up the heat and cover the pot with the lid. In a few minutes the mussels will open: filter them but keep all the cooking liquid - this is very important!
  • All you do now is remove the mussels from their shells and set them aside in their own liquid.

The pasta

  • Sauté the garlic, carrots, and chopped onion in some extra virgin oil; add the cooked and drained beans: leave half of them whole and blend the remainder.
  • Let this simmer for 3-4 minutes. At this point add the thyme leaves and sprigs of rosemary for flavour.
  • Filter the water from the mussels and add it to the beans, then season with salt and pepper and continue cooking for about 10 minutes.
  • Remove the sprigs of rosemary.
  • Now here is the protagonist: pour the pasta into the sauce and raise the heat, only stirring from time to time.
  • Cook it "risottata" style - not boiled - for 3-4 minutes over a medium heat.
  • Then turn off the heat and let the pasta continue cooking for another 5-6 minutes.
  • As soon as the heat is turned off, add the shelled mussels and continue cooking as indicated above.
  • Season with salt, pepper, and a drizzle of crude extra virgin olive oil.
  • Serve on a plate with a sprinkling of chopped parsley. The pasta, beans and mussels are ready!
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