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● Orecchiette with Mussels and Cannellini Beans
Orecchiette con Cozze e Cannellini

salt
1 pound orecchiette
1 pound 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 cook for 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. Drain the pasta and add to the skillet. Toss well and serve. ● Serves 4 to 6

Wine Suggestion, Generous full-bodied white

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