Serves: 4
Total Calories: 657

1 pound small mussel
1 pound small clams
2 tablespoons olive oil
2 ounces , finely chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 cups drained cooked dried or canned cannellini beans
1 cup chopped tomato
1/2 pound calamari - squid, cut into 1-inch rings
salt and freshly ground black pepper
8 ounces spaghetti, broken into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
Extra-virgin olive oil

1 Place the mussels in cold water to cover for 30 minutes. Scrub them with a stiff brush and scrape off any barnacles or seaweed. Remove the beards by pulling them toward the narrow end of the shells. Discard any mussels with cracked shells or that do not shut tightly when tapped. Place the mussels in a large pot with 1/2 cup cold water. Cover the pot and bring to a simmer. Cook until the mussels open, about 5 minutes. With a slotted spoon, transfer the mussels to a bowl.

2 Place the clams in the pot and cover the pan. Cook until the clams open, about 5 minutes. Remove the clams from the pot. Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.

3 With your fingers, remove the clams and mussels from the shells and place them in a bowl.

4 Pour the oil into a large pot. Add the pancetta, onion, and garlic. Cook, stirring frequently, over medium heat, until tender and golden, about 10 minutes.

5 Add the beans, tomatoes, and calamari. Add the reserved juices from the shellfish. Bring to a simmer and cook 20 minutes.

6 Stir in the seafood and cook until just cooked through, about 5 minutes.

7 Meanwhile, bring a large pot of water to a boil. Add the 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.

8 Stir in the parsley. Serve hot, drizzled with extravirgin olive oil.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 657
Calories from Fat: 118

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup