Cicatielli with mussels and beans
- Lactose Free
- Energy Kcal 422
- Carbohydrates g 62.3
- of which sugars g 3.4
- Protein g 20.8
- Fats g 10
- of which saturated fat g 1.6
- Fiber g 7.5
- Cholesterol mg 100
- Sodium mg 737
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
- Note + the resting time for fresh pasta
PRESENTATION
Cicatielli con cozze e fagioli is one of those traditional Italian seafood pasta dishes that takes you right into the heart of Campania, especially the charming town of Montecalvo in Irpinia. There's this old legend about a woman who first made these little pasta shapes—pretty much to keep her family fed during tough times—pressing each piece with her thumb to create a tiny hollow to hold more sauce. And honestly, that story sticks in your mind as you picture someone shaping the tender cicatielli, putting in that extra bit of care. Really, the dough is simple—just semolina, water, and olive oil—but getting it elastic and perfect takes patience. Shaping each piece? It's almost like a little act of love.
When you taste the finished plate, with those moist beans and fresh mussels, it's obvious all that work is worth it. This cavatelli with mussels and beans version is a twist on the classic pasta e fagioli, but the seafood gives it an intense sea flavor you won't forget.
Look, in southern Italy, people love combining seafood and legumes. You'll find similar dishes in Puglian cuisine too, but cicatielli have their own special spot in the region’s food stories. And the mix of mussels and cannellini beans brings out a creamy texture that makes the dish feel super super rich, while the cicatielli pasta soaks up the sauce and all those savory flavors. Some say the thumbprint shape was designed just to trap the best bits of the sauce, and you know what? It works. It's the kind of meal that feels both hearty and a little bit elegant—with each bite giving you a taste of the sea and the earth together.
For those seeking a real Italian pasta with seafood and beans or an authentic homemade cavatelli recipe, this dish is a go-to when you're looking for something satisfying and full of roots. It's definitely a favorite at family gatherings, where everyone appreciates the mix of tradition, effort, and those golden moments when really really good food brings people together. You can really see why it holds a special place in their hearts, no question.
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INGREDIENTS
- Ingredients for cicatielli
- Semolina 1 ¾ cup (280 g)
- Water ⅔ cup (150 ml)
- Extra virgin olive oil 1 ½ tsp (8 g)
- for the seasoning
- Mussels 2.2 lbs (1 kg)
- Cannellini beans 1 ¼ cup (250 g)
- Fresh scallion 1
- Garlic 1 clove
- Fresh chili pepper 1
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Parsley 1 tuft
- Fine salt 1 pinch
- Black pepper to taste
How to prepare Cicatielli with mussels and beans
To prepare the cicatielli with mussels and beans, start with the fresh pasta: pour the semolina into a bowl, add the warm water and olive oil. Begin to handle the ingredients in the bowl 1 and when the dough is firmer, transfer it to a lightly floured work surface and knead it vigorously 2 until you obtain a smooth and elastic dough. Wrap it in plastic wrap and let it rest for about 30 minutes at room temperature.
Move on to cleaning the mussels: rinse them thoroughly under running water 4, then remove the byssus 5, the beard protruding from the shell, and scrub them one by one to remove impurities 6.
In a pan, pour a drizzle of oil and heat slightly, then add the mussels 7, stir and cover with a lid so they open with the steam 8. As soon as they are all open, turn off the heat 9
drain the mussels, keeping the liquid to flavor the seasoning, leave some mussels whole, and remove the seafood from the majority of the mussels 10. Cover the seafood with plastic wrap and set them aside along with the cooking liquid (11-12).
Clean and chop the scallion 13, remove the seeds from the chili pepper and finely chop it as well 14. In a high-sided pan, pour the oil, the peeled garlic halved, and the chopped scallion 15
turn on the very low heat and stir to wilt the scallion; then add the chopped chili pepper 16. Add the cannellini beans (we used pre-cooked ones, but you can also use dried ones after soaking and boiling them separately) 17 and let them cook and flavor for about ten minutes. Then turn off the heat and take out two tablespoons: pour them into a tall container along with the mussels' liquid 18
Blend everything with an immersion blender 19 and then pour the cream into the pan with the beans 20. Take the dough, divide it into pieces to make thin cords 21.
then divide each cord into pieces of 1-1.5 cm 22: to create the typical hollow of the cicatielli, press with your thumb each piece of dough on the gnocchi board 23: you can also press with your thumb and slightly drag each piece on a smooth work surface. As you make them, you can arrange them on a tray lined with a lightly floured towel 24.
To cook the cicatielli, bring a large pot of salted water to a boil and add them inside to boil for a few minutes, 2-3 will be enough, then drain them and continue cooking in the pan with the bean seasoning 26. Turn on moderate heat, stir and also add the mussels you set aside 27.
Finally, finely chop the parsley bunch 28 and add it to the pan 29: turn off the heat and your cicatielli with mussels and beans are ready to be enjoyed 30!