Pasta e fagioli with mussels

Arrange the durum wheat flour a fountain on the work surfaceAdd a pinch of salt and gradually add the water as needed. Knead until the dough is smooth, even, and elastic, with no dry patches. Cover with a clean cloth and let it rest for about an hour, so the dough relaxes and becomes easier to roll out.

Roll out the dough with the rolling pin Roll out the dough into a sheet of pastry that isn't too thin. Cut out regular diamond shapes, with sides no larger than three centimeters. Arrange them on a floured surface, without overlapping, so they'll hold their shape and won't stick together while you prepare the sauce.

Wash and brush the mussels thoroughly, then remove the byssus. Transfer them to a pot, cover them, and let them open. over high heatThey'll be ready when the shells have opened. Shell the mollusks, carefully strain the liquid, and store the mussels and water together in a bowl.

After soaking them for at least six hours, cook the beans until tender. Test for doneness by pressing a legume: it should mash easily, without being hard in the center. Reserve some of the liquid, which will be used to adjust the consistency of the dressing.

Pour the oil into a saucepan capacious, add the clove of garlic and brown it over medium heat, without burning it. Combine the cherry tomatoes chopped tomatoes and chopped parsley by hand. Cook until the tomatoes begin to soften and the sauce becomes fragrant and slightly moist.

Add the mussels to the dressing with their filtered liquid, then add the chili pepper Finely chopped or sweet, depending on your taste. Add the beans and a little of the cooking water, then let simmer for ten minutes. The result should be soupy, with a distinct seafood aroma and a well-blended base.

Bring to a boil plenty of salted water and cook the lozenges. Drain them al denteWhen they're cooked but still firm in the center, drain them well, avoiding leaving them submerged in water. This will allow them to absorb the sauce without watering it down.

Add the taccozze to the brothy sauce and sauté for a couple of minutes, stirring gently to distribute the beans and mussels without breaking them. Make sure the pasta is well coated with the bottom and that the dish remains moist. Garnish with chopped parsley and serve hot.