Pasta and Beans with Mussels and Clams

Method

1. Prepare two pans: in one, lightly crush a garlic clove; in the other, finely chop a spring onion (or a small onion).
2. Add a drizzle of olive oil to both pans. Then add the mussels and clams to the garlic pan, and sauté the spring onion in the other pan.
3. Halve some cherry tomatoes and add them to the spring onion pan, along with pre-cooked borlotti beans and a bay leaf. Let the flavors infuse for a couple of minutes.
4. As soon as the shellfish open, remove the meat from the shells and set aside, discarding the shells. Reserve the cooking liquid from the shellfish.
5. Add the pasta (cubetti or any short pasta) directly to the bean and tomato pan, along with some of the reserved shellfish liquid. Cook the pasta in the sauce, adding more liquid as needed.
6. When the pasta is almost al dente, return the shellfish meat to the pan. Season with salt and freshly ground black pepper, and add chopped fresh parsley.
7. Finish with a generous drizzle of raw extra virgin olive oil. Stir well and serve immediately. Do not add cheese, as it would mask the delicate seafood flavor.