Cicatielli Pasta with Mussels and Creamy Cannellini Bean Sauce

Cicatielli with Mussels and Cannellini Beans Recipe (Primi Piatti)

Category: Main Course
Servings: 4

This delicious dish combines the rich flavors of fresh mussels with the creamy texture of cannellini beans, all wrapped in homemade cicatielli pasta. The dish is hearty yet light, offering a perfect balance of coastal and rustic Italian flavors.

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Ingredients

Instructions

1. Prepare the Fresh Cicatielli Pasta:

   • In a large mixing bowl, combine the semolina with the warm water and 8g of olive oil.
   • Begin to knead the mixture, working it until the dough becomes smooth and elastic.
   • Once the dough is ready, cover it with a cloth and let it rest for 30 minutes.

2. Clean the Mussels:

   • Rinse the mussels under cold running water, scrubbing the shells to remove any dirt or debris.
   • Pull off the beard (the fibrous threads) from each mussel and discard them.
   • Set the mussels aside, making sure they are clean and ready for cooking.

3. Cook the Mussels:

   • In a large pan, pour a little extra virgin olive oil and heat it gently.
   • Add the mussels to the pan and toss them around.
   • Cover with a lid and let them cook for a few minutes, allowing them to open up under the steam.
   • Once all mussels are open, remove from heat and set aside.
   • Drain the mussels, reserving the cooking liquid. Keep some mussels in their shells and discard the shells from the others, keeping only the mussel meat.
   • Set both the cooked mussels and the reserved liquid aside.

4. Prepare the Bean Sauce:

   • Peel and finely chop the spring onion (scallion).
   • In a high-sided skillet, add 20g of olive oil, garlic (sliced in half), and the chopped scallion.
   • Heat the pan over low heat, stirring to soften the onion.
   • Once softened, add the chopped chili pepper and stir again for a minute.
   • Add the cooked cannellini beans (if using dried beans, make sure they’ve been soaked and cooked separately beforehand).
   • Use an immersion blender to blend the mixture into a smooth sauce, leaving some texture.

5. Prepare the Cicatielli Pasta:

   • After the dough has rested, divide it into small pieces.
   • Roll each piece into long, thin strands, then cut them into small 1-1.5 cm pieces to form the cicatielli.

6. Cook the Cicatielli:

   • Bring a large pot of salted water to a boil.
   • Drop the cicatielli into the boiling water and cook for 2-3 minutes, or until they float to the surface, indicating they are done.
   • Drain the pasta and immediately add it to the pan with the bean sauce. Toss to coat the cicatielli well with the sauce.

7. Finish the Dish:

   • Over medium heat, continue cooking the pasta and sauce, stirring gently.
   • Add the mussels back into the pan, along with the reserved mussel cooking liquid. Mix well and cook for an additional minute or so to combine all the flavors.
   • Sprinkle freshly chopped parsley over the dish, season with salt and black pepper to taste, and serve immediately.

This recipe for Cicatielli with Mussels and Cannellini Beans combines the delicate flavor of the sea with the earthiness of beans, wrapped in a homemade pasta. It’s a rustic Italian dish that brings a taste of the Mediterranean right to your table. Enjoy this flavorful and satisfying meal with a glass of white wine or a crisp sparkling water for a truly delightful dining experience.

Nutrition Information (Approximate, per serving)

This hearty yet light pasta dish will surely become a family favorite, perfect for a comforting weeknight dinner or a special meal shared with loved ones.