Orecchiette With Beans And Mussels Recipes

Steps:

• In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
• Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
• Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, steam the mussels. When cool enough to handle, remove the mussels from the shells.
• Place the orecchiette in a large bowl. Add the mussels, beans, olive oil, salt, pepper and parsley. Toss to combine well. Divide among 4 pasta bowls and serve immediately.

Steps:

• Boil the beans until just tender. Season with salt, pepper and extra-virgin olive oil. Reserve.
• In a heavy pot, slowly saute the garlic in the olive oil for 10 minutes. Add the carrot and celery and saute slowly for another 15 minutes.
• Add 1 cup of water and reduce rapidly for 5 minutes. Over high heat, add the mussels, cover and steam until they open. Remove them, shell them, reserve them. Boil the liquid in the pot for another 15 minutes.
• Mince the cherry tomatoes. Toss with fresh oregano.
• Boil the orecchiette until just al dente.
• When ready to serve, warm the tomato in the liquid for 1 minute. Add the beans, the shelled mussels, and the orecchiette. Toss together. Season with salt and pepper and extra-virgin olive oil. Serve immediately.

Steps:

• Bring a large pot of salted water to boil for pasta. Once it is boiling, plop the orecchiette into the pasta water, and cook until al dente.
• Meanwhile, heat 3 tablespoons of the oil over medium-high heat in a large skillet. When the oil is hot, add the crushed garlic. Let the garlic sizzle a minute, then add the mussels. Cover, and cook until the mussels open, about 5 minutes, then scoop the mussels up with a spider and put them in a bowl to cool slightly. Reserve any leftover liquid.
• Heat 3 tablespoons olive oil over medium-high heat in another large skillet. Add the sliced garlic, and cook until sizzling and fragrant, about 1 to 2 minutes. Toss in the broccoli rabe and peperoncino, and strain the reserved mussel cooking liquid into the skillet. Cover, and cook until the broccoli rabe is tender, about 10 minutes. If there is too much liquid left in the skillet and it looks soupy, uncover and bring to a rapid boil to reduce and thicken the sauce.
• Pluck the mussels from their shells, and put the meat in a small bowl. (No need to save the shells.) When the pasta is ready, use a spider to transfer it directly into the skillet with the broccoli rabe. Return the mussels to the skillet, drizzle with the remaining 2 tablespoons olive oil, and toss to coat the pasta with the sauce. Remove from heat, toss with the grated cheese, and serve.