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.
Thaw the clams, strain the thawing liquid, keep it and rinse the clams under running water.
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.
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.
Meanwhile, bring a pot of salted water to a boil and cook the pasta for the time indicated on the package.
When the sauce is done, add the chickpeas, the clams and the chopped parsley, mix and add the drained pasta.
Toss everything for 2 minutes in the pan and serve with a drizzle of extra virgin olive oil added raw.
Pan
Pot for the pasta
Strainer for filtering the water
Bowl
Consume immediately.
How to serve: accompany with pane carasau.
Italia
| Energy (kcal) | 178.24 |
| Carbohydrates (g) | 32.62 |
| of which sugars (g) | 3.91 |
| Fat (g) | 1.5 |
| of which saturates (g) | 0.21 |
| Protein (g) | 7.99 |
| Fibre (g) | 4 |
