This is a semi-soup. Be careful when adding the cooking liquid from the pasta, you don’t want it to be too sloppy. Serves 4
Gnocchetti sardi with mussels ingredients
- 400 grams mussels — thoroughly cleaned
- 200 grams Gnocchetti sardi
- 1 clove garlic — finely chopped
- a few chilli flakes
- olive oil
- 4 sprigs parsley — finely chopped
- Put the mussels in a pan along with a little olive oil, the garlic, parsley and chilli
- Cover and cook over a high heat until the mussels open. About 5 minutes. Remove the meat from the mussels, reserving a few for decoration, and return to the pan.
- Cook the pasta in plenty of salted water until al dente.
- Drain the pasta, reserving a few tablespoons of the cooking liquid.
- Add the pasta and the reserved cooking liquid to the mussels.
- Continue cooking for a couple of minutes and serve.
Gnocchetti sardi with mussels finished dish
Bacon, beans and tomato go really well together. I think borlotti beans are called pinto in the states. I used pancetta but any good quality, dry-cured bacon would do just as well.
Gnocchetti sardi with beans ingredients
- 300 grams gnocchetti sardi (small shells)
- 200 grams fresh borlotti beans (or any other kind you can find – it will be much quicker if you use tinned beans but fresh give a much better texture)
- 200 grams pancetta — cubed
- 1 medium onion
- 300 grams tomatoes, peeled, seeded and chopped – tinned are also good
- 1 handful fresh parsley leaves
- 1 handful fresh basil leaves
- 40 grams parmesan cheese
- Fry the pancetta until coloured.
- Chop the parsley, basil and onion together. Add to the pan with the pancetta
- After a few minutes, add the tomatoes
- Add the beans and cook over a medium heat until the beans are tender. (30 or 40 minutes for fresh)
- Cook the gnoccheti until al dente
- Mix with the bean sauce, top with parmesan and serve
PS If you are using tinned beans, cook the sauce for 15-20 minutes and add the beans at the end.
Gnocchetti sardi with beans finished dish