Spaghetto Quadrato 1 with Mussels and Tarallo nsugnat Cream of Cannellini


Spaghetto Quadrato 1 with Mussels and Tarallo nsugnat Cream of Cannellini



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Mussels   800g
  • Dried cannellini beans   150g
  • Cherry tomatoes   4 pcs
  • Garlic Cloves   2 pcs
  • Tarallo suet (bread with pig's lard and almonds)   1 pc
  • Bay leaf   1 pc
  • Extra virgin olive oil   to taste
  • Chilli   to taste
  • Parsley   to taste
  • Salt and pepper   to taste


After the beans had been soak for 6 hours, cook them in plenty of cold water over moderate heat and bring to a boil. Add the bay leaf, a clove of garlic and continue cooking until they are soft. When cooked, add a tomato-free peel and salt to taste. Remove the bay leaf and garlic and mix the beans to obtain a cream.

In a large saucepan, fry a clove of garlic with a drizzle of extra virgin olive oil, add the mussels and the stem of parsley, cover with a lid and wait a few minutes until the opening of the mussels. Shell the mussels, filter only a portion of the released liquid and keep everything in a bowl. Leave the remaining portion of the liquid in the pan and let it dry on medium heat adding the cherry tomatoes cut into slices.

In boiling salted water cook  the Spaghetto Quadrato® 1 drain at halfway of cooking, transfer the pasta into the pan and mix with one - two tablespoons of cooking water. Add the mussels, sprinkle with grated tarallo and finely chopped parsley. Serve. Form a base of beans sauce in the plate, put a nest of spaghetti and lay on top, some mussel.  Ending with another sprinkle of tarallo and grated cheese.

Recipe by Giorgia Ricciardi for the contest Ilovespaghettoquadrato