Save with Jamie
By Jamie Oliver
Mussel pasta e fagioli
1 hr
Not Too Tricky
serves 6
About the recipe
Pasta e fagioli is classic Italian peasant food. It varies in consistency around the country, a little soupier in central Italy, getting thicker in the south. Various pasta shapes can be used, so it’s a great way to use up any odds and ends. In this expression, mussels, which are incredible value, a great source of protein and definitely something we should be eating more of, give incredible depth of flavour and make it taste and look exciting.
Save with Jamie, p252
Recipe From
Ingredients
6 rashers of smoked streaky bacon
olive oil
1 large onion
3 cloves of garlic
½ a bunch of fresh flat-leaf parsley (15g)
3 carrots
1 good pinch of dried chilli flakes
1 x 400g tin of chopped tomatoes
1 x 400g tin of cannellini beans
1 lemon
300g mixed dried pasta shapes
1kg mussels, washed and debearded
extra virgin olive oil
Method
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For the full recipe, head to page 252 of Save with Jamie.
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