Pasta with Mussels and Fresh Borlotti Beans

Method

1. Clean the mussels: remove the beard and scrub each mussel against another under running water to remove impurities.
2. If using fresh borlotti beans in pods, shell them.
3. Boil the shelled beans in salted water with a clove of garlic for 20 minutes. Reserve the cooking water.
4. In a large pan, heat olive oil with a garlic clove (in its skin) and a sprig of parsley. Add the cleaned mussels, cover, and cook over high heat until they open.
5. Remove the mussels from the pan, collecting the cooking liquid. Set both aside.
6. In the same wok, add more olive oil, chopped onion, garlic, and chili pepper. Sauté gently without browning.
7. Add the cooked beans and a ladle of the bean cooking water. Let it simmer for about 5 minutes to blend flavours.
8. Add the pasta (a short shape) and cook until al dente, adding more bean water if needed.
9. Return the mussels to the pan, stir gently to warm through.
10. Finish with a drizzle of extra virgin olive oil, serve warm or at room temperature.