Pasta with chickpeas and clams: a simple and refined recipe that combines the sea and legumes. The creaminess of the chickpeas pairs with the briny flavor of the clams for a balanced and flavorful dish, perfect for those who love to experiment without betraying tradition.
Thaw the clams and strain the thawing water, keep it and rinse the clams under running water.
In a frying pan, sauté a clove of garlic with extra virgin olive oil, add the clams and flavor 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 halved datterini tomatoes; use the filtered water from the clams 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.
Once the sauce is cooked, add the chickpeas, clams, and chopped parsley, mix, and add the drained pasta.
Toss everything in the pan for 2 minutes and serve with a drizzle of raw extra virgin olive oil.
Frying pan
Pot for pasta
Strainer for filtering water
Bowl
To be consumed immediately.
How to serve: serve with carasau bread.
Italy
| 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 |
| Fiber (g) | 4 |
