Pasta with White Beans & Mussels | Neapolitan Classic

A bold, rustic Neapolitan dish that marries the earthiness of creamy white beans with the briny sweetness of black mussels. This is true cucina napoletana — a dish that speaks of the sea and the land in every bite.

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About This Dish

In Naples, Pasta e Fagioli con Cozze is an iconic dish — a perfect blend of two worlds: the sea and the countryside. It’s creamy, savory, and deeply satisfying, with each spoonful carrying the flavors of southern Italy. Traditionally made with short pasta and seasonal mussels, it’s a must-try for lovers of authentic Italian cuisine.

Ingredients (Serves 2)

Short Pasta (e.g., ditalini):	220 g (≈ 8 oz)
Black Mussels:	500 g (≈ 1 lb), cleaned
Cooked White Beans:	250 g (≈ 1 ½ cups)
Garlic:	1 clove
Cherry Tomatoes:	5, halved
Olive Oil:	3 tbsp
Salt & Pepper:	To taste
Fresh Parsley:	For garnish

How to Make It

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Step 1: Clean mussels well under cold water, removing beards. Discard any broken or open mussels.
Step 2: In a large pan, heat 2 tbsp olive oil with a smashed garlic clove. Add mussels, cover, and cook until they open (about 2–3 minutes). Remove mussels and filter the cooking liquid. Set both aside.
Step 3: In the same pan, add more olive oil, cherry tomatoes, and the cooked white beans. Cook for 2–3 minutes to build flavor.
Step 4: Pour in the reserved mussel liquid and enough hot water to have a good base. Bring to a gentle boil, then add the raw pasta directly into this bean broth.
Step 5: Cook the pasta risotto-style, stirring often and adding extra hot water if needed. This method releases the starch, creating a naturally creamy texture.
Step 6: When the pasta is nearly done, add shelled mussels (keep a few in shell for garnish) and simmer for the last minute. Adjust salt and pepper, drizzle with olive oil, and finish with fresh parsley.
Step 7: Serve immediately — creamy, bold, and full of flavor.

Tucci’s Tips

Use fresh mussels — their natural liquid is the secret to flavor.

Cook pasta directly in the sauce for extra creaminess.

Never add cheese — seafood and dairy don’t mix in authentic Neapolitan cooking.

Variations

Spicy Touch: Add a pinch of chili flakes when sautéing garlic.
Tomato Base: Stir in a spoon of tomato paste for a richer color.
Mixed Seafood: Combine mussels with clams for a traditional “frutti di mare” twist.

Did You Know?

Historical Fact: Pasta e Fagioli con Cozze originated in Naples, where fishermen combined pantry beans with freshly caught mussels for a protein-rich meal.

Fun Fact: This dish is a Friday favorite in Naples, traditionally eaten during Lent as a no-meat option full of flavor.

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Storage & Thank You

Best eaten fresh, but you can store in the fridge for up to 1 day. Reheat gently to avoid overcooking mussels.

Can it be frozen? No — freezing affects the texture of both beans and mussels.

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