Cavatelli with Mussels and Beans

Clean the fresh mussels thoroughly, scrubbing shells and removing beards. Discard any open fresh mussels that do not close when tapped.

In a large pot with a lid, heat 30g of extra-virgin olive oil over medium heat. Add 5g of garlic, thinly sliced, and 1g of red pepper flakes. Sauté for 1 minute until fragrant.

Add the cleaned fresh mussels to the pot. Pour in the dry white wine. Cover immediately and cook for 3-5 minutes, shaking the pot occasionally, until all the fresh mussels have opened. Discard any unopened fresh mussels.