Pasta with mussels is a passion of mine, cavatelli with fava beans are a traditional Apulian recipe, I combined the two ingredients with the nuance of datterini to give freshness and sweetness. Compared to the classic recipe for pasta with broad beans I have not blanched and / or past because with fresh fava freshly picked, with beans not too big you can enjoy a plate of pasta with mussels and beans by maintaining both the right tenderness that the fullness of flavor and aroma.
|What is needed|
|Apulian cavatelli||gr. 360|
|fresh fava (already shelled)||gr. 300|
|datterini tomatoes||gr. 150|
|salt, pepper, extra virgin olive oil||qb|
- Clean mussels eliminating painters and scraping, if necessary the shells with a sponge.
- Put the mussels to soak in salt water, returning the water several times over a period of about 2 hours.
- extract Fava beans from the pods, and, if found very large beans or whitened color remove surface skin to retain the right tenderness and purity of flavor. We will get about 300 grams of edible product.
- Wash and cut the datterini tomatoes into strips, lengthwise, or cubes (if you prefer).
- Clean, wash and chop the shallot.
- Boil the water for the pasta, In this case we use the cavatelli Puglia.
- Meanwhile to open mussels in a covered pan with a glass of water until it will be opened.
- Allow to cool for a moment and then separate the mussels from the shell.
- Make gild the shallot chopped in a pan with a little 'extra virgin olive oil.
- Add the datterini tomatoes continuing cooking until they have not released the vegetation water.
- Add the mussels and stretch with a half glass of water by filtering the same water of the mussels.
- Drain the al dente pasta (cavatelli with a couple of minutes before the specified time).
- transfer cavatelli in the pan with the sauce and finish cooking the pasta stirring to mix the ingredients.
- Before turning off add bean fresh.
- Season with salt.
- serve the pasta with mussels and beans adding a regularly into the pot a little extra virgin olive oil and a generous sprinkling of black pepper freshly ground.