Seafood and Bean Soup Recipe
The best seafood combined with beans makes one delicious soup!
* 1 lb. sm. mussels
* 1 lb. sm. clams
* 2 Tbs. olive oil
* 2 oz. pancetta, finely chopped
* 1 med. onion, finely chopped
* 2 garlic cloves, finely chopped
* 3 C. cannellini beans
* 1 C. chopped tomatoes
* 1/2 lb. calamari, cut into 1-inch rings
* 8 oz. spaghetti, broken into 1-inch pieces
* 2 Tbs. chopped fresh parsley
Put the mussels in cold water for 30 minutes. Scrub them and scrape off any seaweed or barnacles. Remove the beards. Discard any mussels with cracked shells. Place the mussels in a large pot with 1/2 C. cold water. Cover pan and bring to a simmer. Cook until mussels open, 5 minutes. With a spoon, transfer mussels to a bowl. Place the clams in the pot and cover the pan. Cook until clams open, 5 minutes. Remove clams from the pot. Strain the liquid in the pot through a coffee filter into a bowl and reserve.
With your fingers, remove the clams and mussels from the shells and place them in a bowl. Pour the oil into a large pot. Add the pancetta, onion and garlic. Cook, stirring frequently, over medium heat, until tender, 10 minutes. Add beans, tomatoes and calamari. Add the reserved juices from the shellfish. Bring to a simmer and cook for 20 minutes. Stir in the seafood and cook until just cooked through, 5 minutes. Meanwhile, bring a large pot of water to a boil. Add pasta and salt to taste. Cook until tender. Drain the pasta and add it to the soup. Add a little of the pasta liquid if the soup seems too thick. Stir in the parsley. Serve hot.