Pasta, Beans, and Mussels

Method

1. Clean the mussels: remove the beard from the tip side to keep them alive, then wash thoroughly.
2. In a large pot, heat a generous amount of extra virgin olive oil over low heat. Add a whole garlic clove and chili pepper to taste. Let it infuse slowly, tilting the pan to distribute the oil.
3. Add 1 teaspoon of tomato concentrate (or 3 cherry tomatoes) to the soffritto and stir well.
4. Add the precooked cannellini beans with their liquid. Cover and bring to a simmer.
5. In a separate pan, heat a little olive oil with a garlic clove and some parsley. Add the mussels, cover, and cook over high heat until they open. Remove from heat immediately once opened.
6. Reserve some mussels in the shell for garnish. Shell the remaining mussels and set aside.
7. Strain the cooking liquid from the mussels through a fine sieve to remove any sand, then add the liquid to the pot with the beans. Cook for 4-5 minutes on low heat. Taste and adjust salt.
8. Add the mixed pasta to the bean pot. If the mixture seems too dry, add a little hot water. Cook the pasta for 2 minutes less than the package time, stirring frequently to break down some beans and create a creamy texture.
9. When the pasta is al dente, add the shelled mussels. Stir well, then turn off the heat. Cover and let rest for 2 minutes to finish cooking.
10. Finish with freshly ground black pepper and chopped parsley. Serve with the reserved whole mussels on top.