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Digital Subscriptions > Italia! > FREE ITALIA! ISSUE > SERVED WITH LOVE


Emiko Davies shares cherished and deliciously authentic family dishes from her new recipe book Tortellini at Midnight

Photography © Lauren Bamford & Emiko Davies

Ditalini pasta with mussels and beans

Ditalini con cozze e fagioli


PREPARATION 30 minutes

COOKING 30 minutes

This is a delicious, hearty and always satisfying combination: plump mussels from Taranto’s port and earthy, creamy legumes in a flavourful, fragrant broth, and you can find it in all of Taranto’s typical trattorie. The brothy sauce makes this something halfway between a pasta and a soup, and it is always served with a spoon. Instead of borlotti (cranberry) beans, you can also use cannellini beans or even potatoes, peeled, diced into 1cm (½in) cubes and boiled together with the pasta.

• 1kg live mussels in their shells, beards and any exterior grit


• 240g ditalini pasta (or other very small soup pasta)

• 2 tbsp extra-virgin olive oil, plus extra for drizzling

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About Italia!

Welcome to this special issue of Italia! a magazine for everyone who loves Italy. Packed with inspiring features for your next trip to this beautiful country – from ten top reasons to visit Lake Maggiore, a weekend getaway to the natural wilderness of the Po Delta, e-biking in the Dolomites and the Temples of Agrigento in Sicily. All this plus risotto mixes and Fiano white wines on test, a spotlight on classic Italian cars, news, best buys and a dual-language current affairs feature!