Pasta with Mussels and White Beans

Soak the beans in water for at least half a day before cooking to allow them to swell. Then, cook them in fresh water with the bay leaf until tender, for about 45 minutes. Once done, drain them.

Heat olive oil in a pan and sauté the crushed garlic and half of the finely chopped parsley. Add the cooked beans and sauté briefly together.

Cook the pasta 'al dente' in lightly salted water. It's worth taking it out a little earlier, as it will finish cooking in the pan with the sauce.