Seafood, Pasta, And Bean Soup (pasta E Fagioli Ai Frutti Di Mare

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb small mussels
• 1 lb small clam
• 2 tablespoons olive oil
• 2 ounces pancetta, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 cups drained cooked cannellini beans
• 1 cup chopped tomato
• 1/2 lb calamari, cut into 1-inch rings
• salt
• fresh ground black pepper
• 8 ounces spaghetti, broken into 1-inch pieces
• 2 tablespoons chopped fresh flat leaf parsley
• extra virgin olive oil

Recipe

• 1 place the mussels in cold water to cover for 30 minutes.
• 2 scrub them with a stiff brush and scrape off any barnacles or seaweed.
• 3 remove the beards by pulling them toward the narrow end of the shells.
• 4 discard any mussels with cracked shells or that do not shut tightly when tapped.
• 5 place the mussels in a large pot with 1/2 cup cold water.
• 6 cover the pot and bring to a simmer.
• 7 cook until the mussels open, about 5 minutes.
• 8 with a slotted spoon, transfer the mussels to a bowl.
• 9 place the clams in the pot and cover the pan.
• 10 cook until the clams open, about 5 minutes.
• 11 remove the clams from the pot.
• 12 strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
• 13 with your fingers, remove the clams and mussels from the shells and place them in a bowl.
• 14 pour the oil into a large pot.
• 15 add the pancetta, onion, and garlic.
• 16 cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
• 17 add the beans, tomatoes, and calamari.
• 18 add the reserved juices from the shellfish.
• 19 bring to a simmer and cook 20 minutes.
• 20 stir in the seafood and cook until just cooked through, about 5 minutes.
• 21 meanwhile, bring a large pot of water to a boil.
• 22 add the pasta and salt to taste.
• 23 cook until tender.
• 24 drain the pasta and add it to the soup.
• 25 add a little of the pasta liquid if the soup seems too thick.
• 26 stir in the parsley.
• 27 serve hot, drizzled with extra-virgin olive oil.