Pasta e Fagioli con Cozze

Method

1. Clean the mussels thoroughly.
2. In a pan, add a drizzle of extra virgin olive oil, crush a garlic clove, and sauté with parsley stems.
3. Add the mussels, cover, and cook over high heat until they open.
4. As soon as they open, remove the mussels and strain the cooking liquid. Shell the mussels and keep them moist in a little of the strained liquid.
5. In a pot, add oil and a garlic clove; once golden, remove the garlic and add chopped celery and chili pepper.
6. Add a few cherry tomatoes and the pre-cooked beans.
7. Add the strained mussel water, cover, bring to a boil, and cook for about 15 minutes.
8. Drop in the pasta and continue cooking, adding boiling water if needed.
9. When the pasta is almost done, add the shelled mussels.
10. Season with salt if needed, add hand-torn basil and fresh parsley.
11. Turn off the heat, drizzle with extra virgin olive oil, and toss everything together.
12. Let it rest for 5 minutes before serving.