Recipe by Manu food writer
Pasta with chickpeas and clams: a simple yet refined recipe that brings together seafood and legumes. The creaminess of the chickpeas pairs with the briny flavor of the clams for a balanced and tasty dish, perfect for those who like to experiment without betraying tradition.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Thaw the clams, strain the thawing liquid, keep it and rinse the clams under running water.
Step 2 of 6: In a pan, sauté a clove of garlic with extra virgin olive oil, add the clams and season for a few minutes, then transfer them to a bowl.
Step 3 of 6: In the same pan, pour in more extra virgin olive oil, add the remaining clove of garlic and the cherry tomatoes cut in half; use the filtered clam water to help cook the sauce and cook for about 10 minutes.
Step 4 of 6: Meanwhile, bring a pot of salted water to a boil and cook the pasta for the time indicated on the package.
Step 5 of 6: When the sauce is done, add the chickpeas, the clams and the chopped parsley, mix and add the drained pasta.
Step 6 of 6: Toss everything for 2 minutes in the pan and serve with a drizzle of extra virgin olive oil added raw.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Molluscs
In gray: not detectedDetected
| Average values | Per serving285 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,126 kJ508 kcal | 746 kJ178 kcal |
| Fat | 4.28 g | 1.5 g |
| of which saturated fatty acids | 0.63 g | 0.22 g |
| Carbohydrates | 92.97 g | 32.62 g |
| of which sugars | 11.17 g | 3.92 g |
| Fibre | 11.4 g | 4 g |
| Protein | 22.77 g | 7.99 g |
| Salt | 0.03 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
