Price per 1 can (400g)
Slightly kidney-shaped with squarish ends, Italian cannellini beans are creamy white in colour.
SPAGHETTI MUSSELS AND BEENS
Ingredients: Spaghetti 400g, Mussels 1kg, Parsley q.b., Sale q.b., Pepe q.b., Garlic 1 clove, Chilli 1 fresh, Extra Virgin Olive oil, hal glass of white wine, Cannellini beans 250 gr.
PREPARATION: Wash and chop the parsley, then peel and chop the garlic, then check the chili to remove the green part and slice it finely. In a large skillet, pour a little oil, add the garlic, chilli and a portion of the chopped parsley and sauté on low heat, stirring occasionally. Meanwhile start preparing the mussels. After having clean the mussels, rinse it and pour into the pan with the sauce that you had prepared. Pour the white wine and let it evaporate for a moment then cover the mussels with a lid; it will take a few minutes to open the mussels. At this point, turn off the heat, strain the mussels collecting the juices into a small bowl and shell them putting the fruit in the bowl with the liquid. Now resume the pan in which you did open the mussels and pour the fruit with the cooking liquid. Stir, cook for a few minutes, then add the boiled cannellini beans. Add salt and pepper to taste and cook for 5-10 minutes until the beans are softened and have created a soft cream. Meanwhile, in a large pot, bring the water to a boil, add salt and cook the spaghetti for 5 minutes or until they are al dente. Then drain and transfer them directly into the pan with the beans and mussels. Add the chopped parsley you had kept aside, and jump quickly stir and serve spaghetti with mussels and beans piping hot!
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