List of Ingredients
- 2 LB. of mussels
- 12 of prawns
- 1 LB 8 OZ of boiled cannellini beans
- 12 OZ. of mixed pasta
- vegetable stock
- 1 of garlic clove
- 1 of red chili pepper
- parsley
- tomato purée
- white wine
- pepper
- extra-virgin olive oil
Method
Clean the mussels. Chop the red chili pepper with garlic and parsley and sauté in a pan with a drizzle of oil. Add the prawns and cook for two minutes. Add ½ cup wine and let evaporate. Remove the prawns and add the mussels to the same pan. Cover and cook until the mussels open.
Shell half of the prawns, leave the others whole and crush the heads in the sauce to add more flavor.
Shell the mussels and set a few whole ones aside to use as a garnish. Filter all the sauce and pour it over the shellfish so that they remain hydrated.
Brown the beans in a pan with a drizzle of oil, add the mussel sauce and 4 Tbsp. of purée.
Cook the pasta directly in the sauce, with a little broth. At the end, add the shelled mussels and prawns before serving. Decorate with whole mussels and serve.