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● Orecchiette with Mussels and Cannellini Beans
salt
1 pound orecchiette
1 pound of mussels, scrubbed
4 tablespoons extra-virgin
olive oil, divided
3 ounces pancetta, cubed
3 cloves garlic, minced
1 bunch broccoli rabe, trimmed and chopped
2 15-ounce cans cannellini beans, drained and rinsed
1⁄2 pint cherry tomatoes, halved
freshly ground pepper
Bring a pot of water to a boil. Add salt and the orecchiette, and cook until al dente. Meanwhile, clean the mussels under cold running water. Debeard the mussels by pulling on and removing the fibers sticking out of the side. (Not every mussel has a “beard.”)
In a skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the mussels, cover, and cook until they open, about 5 minutes (discard those that do not open). Remove the skillet from the heat, and let cool slightly. Remove each mussel from its shell, discard the shells, and set the mussels aside. In a separate skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the pancetta, and cook for 3 minutes. Add the garlic and broccoli rabe and sauté 3 minutes, or until the broccoli rabe begins to wilt. Add the cannellini beans, mussels and cherry tomatoes, season with salt and pepper, and stir. Strain the pasta, and add to the skillet. Toss well, and serve. ● Serves 4to 6
Wine
Suggestion, Generous Full-Bodied: Beneventano-Aglianico