Pasta e fagioli con cozze
(Pasta e fagioli con le cozze, Pasta fagioli e cozze, Pasta fagioli e cozze alla napoletana)
This Italian specialty is the Neapolitan version of the classic peasant dish called pasta e fagioli or pasta with beans. It is the addition of mussels (cozze in Italian), the liquid in which they’ve been cooking, and the simple combination of pasta and beans that sets this variation apart from a plethora of regional variations on the dish.
Pasta e fagioli con cozze typically consists of mixed pasta or ditalini pasta, white cannellini beans (also borlotti or cranberry beans), mussels and their cooking liquid, garlic, white wine, olive oil, peperoncino or chili flakes, tomatoes, herbs, and seasonings.
Traditionally, the dish is characterized by a thick and creamy consistency, although it may sometimes be a bit more on the soupy side. Often flavored with diced pancetta, this specialty is typically associated with the cuisine of the villages of the Sorrento peninsula.
The pasta is usually enjoyed as a primo piatto (first course) and it's typically garnished with freshly chopped parsley, mussel shells, and a drizzle of extra virgin olive oil.
