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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the mussels in cold water to cover for 30 minutes.
  • Scrub them with a stiff brush and scrape off any barnacles or seaweed.
  • Remove the beards by pulling them toward the narrow end of the shells.
  • Discard any mussels with cracked shells or that do not shut tightly when tapped.
  • Place the mussels in a large pot with 1/2 cup cold water.
  • Cover the pot and bring to a simmer.
  • Cook until the mussels open, about 5 minutes.
  • With a slotted spoon, transfer the mussels to a bowl.
  • Place the clams in the pot and cover the pan.
  • Cook until the clams open, about 5 minutes.
  • Remove the clams from the pot.
  • Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
  • With your fingers, remove the clams and mussels from the shells and place them in a bowl.
  • Pour the oil into a large pot.
  • Add the pancetta, onion, and garlic.
  • Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
  • Add the beans, tomatoes, and calamari.
  • Add the reserved juices from the shellfish.
  • Bring to a simmer and cook 20 minutes.
  • Stir in the seafood and cook until just cooked through, about 5 minutes.
  • Meanwhile, bring a large pot of water to a boil.
  • Add the pasta and salt to taste.
  • Cook until tender.
  • Drain the pasta and add it to the soup.
  • Add a little of the pasta liquid if the soup seems too thick.
  • Stir in the parsley.
  • Serve hot, drizzled with extra-virgin olive oil.
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