PACCHERI ALLA PESCATORE

Ingredients	Quantity
Extra virgin olive oil	3 oz.
Chopped Italian parsley	1 tsp.
Chopped garlic	1 tsp.
Red chili pepper	1 pinch
Salt and pepper	to taste
Black mussels, triple washed	3 lbs.
Calamari tentacles	1 lb.
Carmelina Brands® Cannellini Beans	1 1/2 lbs.
Carmelina Brands® Whole Peeled Tomatoes	1 lb.
Shallots & garlic, minced	2 Tbsp.
White wine	2 oz.
Paccheri pasta	500 g

Method & Formula

In a large saute pan, gently heat half of the oil, garlic, parsley, and red chili pepper. Cook for a minute, following with black mussels. Turn up heat and let the mussels open by the steam for about 10 minutes. Turn off heat and set pan aside. Discard the mussel shells, keeping only the mussels and all of the juice released. In another pan, add the other half of oil, shallots, and garlic. Cook for 5 minutes and add tentacles. Cook on medium heat for 5 minutes. Deglaze with wine and let the wine evaporate for a minute. Follow with whole peeled tomatoes and cook the sauce for 10 minutes. Add the white cannellini beans and the mussels, as well as the juice from step one. Check seasoning, cook another 5 minutes, and turn off stovetop. Cook the Paccheri aldente and toss with the Pescatore Sauce. Sprinkle with parsley and Enjoy!

Yield	Acceptable Pairings
8 Servings	Greco di Tufi