Italian Meat & Fish Recipes Italian Pasta Recipes


Pasta e fagioli con cozze (pasta and beans with mussels) is a typical Neapolitan recipe with which is prepared a first course of pasta with beans with the addition of mussels.




  • 14 oz of pasta (cavatelli, rigatoni or other type)
  • 14 oz  of beans already cooked
  • carrot to taste
  • celery to taste
  • 5-6 cherry tomatoes
  • onion to taste
  • extra virgin olive oil to taste
  • 1 pinch of salt
  • 35 oz of mussels
  • parsley to taste



In order to prepare this recipe, start by putting extra virgin olive oil in a pan and add the fried onion, celery and carrot.

After a few minutes add the beans already cooked with a little cooking water.

Continue to cook and in the meantime clean the mussels.

After having cleaned them, open them in a pot with a little oil and then shell them keeping some whole ones aside.


The cooking water of mussels is not thrown away, but is filtered and put in the pot of beans.

At this point all that remains is to cook the pasta in abundant salted water and then drain it halfway through cooking, it will finish cooking later.

Pour the pasta “al dente” into the beans, add the mussels and the cherry tomatoes cut into 4 parts.

Finish cooking the pasta keeping it a little creamy.

If you wish you can add a pinch of chilli pepper.

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