Pasta e Fagioli Summer Edition

Method

1. Soak the dried beans overnight. Drain and place in a pot with fresh water, salt, and a drizzle of oil. Cook until tender (about 1–1.5 hours in a 180°C oven or on the stovetop). Reserve the cooking water and set aside some whole beans.
2. While the beans cook, open the clams and mussels by steaming them in a steamer oven or in a covered pan with a little water until they open. Collect and strain their liquid.
3. Prepare the garlic oil, spicy garlic oil, and garlic cream as described in the video (or use store‑bought).
4. Thinly slice the fennel bulb.
5. In a large pan, heat a generous amount of garlic oil and garlic cream. Add the sliced fennel and cook gently without browning.
6. Add the mixed pasta to the pan and stir to coat. Do not toast.
7. Immediately add the collected clam and mussel liquid. Stir and begin cooking the pasta like a risotto, adding water (or fish broth) as needed to keep it moist.
8. Halfway through cooking, add a spoonful of cannellini bean cream and stir to create a creamy base.
9. Add the cooked whole cannellini beans and borlotti beans. Continue cooking, adding liquid as needed.
10. When the pasta is al dente, remove from heat. Add more cannellini bean cream, a knob of butter, a drizzle of garlic oil, and chopped parsley. Stir vigorously to emulsify.
11. Add the steamed mussels and clams (without shells, if desired, or in shells for presentation). Toss gently just to warm through.
12. Adjust salt and spiciness. Serve warm or at room temperature, garnished with fresh parsley.