Pasta and Beans with Mussels

Method

1. Soak the cannellini beans overnight. The next day, cook them in water with a clove of garlic and a piece of parsley stem (green part) for about 40 minutes, covered, over low heat, until al dente. Reserve both the beans and their cooking water.
2. In a large pan, heat a generous amount of extra virgin olive oil and sauté two cloves of garlic. Add the cleaned mussels, cover, and cook until they open. Remove the mussels from the pan, take most of them out of their shells (reserve a few whole for garnish), and strain the mussel liquid through a fine sieve.
3. In a pot, heat more olive oil and sauté another clove of garlic (or shallot/onion). Add the cherry tomatoes and cook for a few minutes until softened.
4. Add the precooked beans with some of their cooking water and the strained mussel liquid. Let everything simmer for 5-6 minutes.
5. Add the mixed pasta directly into the pot. Cook the pasta until al dente, adding more mussel liquid or bean water as needed to keep it soupy.
6. Once the pasta is cooked, stir in the shelled mussels, fresh basil torn by hand, a drizzle of raw olive oil, and a generous grind of black pepper. Adjust salt if needed.
7. Turn off the heat, let the pasta rest for a few minutes to absorb the flavors, then serve with a sprinkle of fresh parsley.