Chickpea and Mussel Pasta

Method

1. Cook the mussels: heat oil and garlic in a pan. Add cleaned mussels, cover, and cook over high heat until they open. Remove from heat, shell the mussels while warm, and filter the cooking water over them to keep them moist.
2. In the same pan, remove the garlic, add more oil and a clove of garlic, and a pinch of chili. Sauté for 2 minutes until the garlic begins to brown.
3. Add the cooked chickpeas (boiled or canned). Sauté quickly, then deglaze with white wine. Add saffron.
4. Add the filtered mussel water and a ladle of pasta cooking water. Cover and simmer for 5-10 minutes.
5. Take a ladle of the mixture, blend it with a hand blender along with a ladle of hot water, then return it to the pan for creaminess.
6. Add the pasta (preferably a mixed format for risottatura). Cook, adding hot water as needed.
7. When the pasta is almost done (1 minute left), add the shelled mussels.
8. Finish with parsley, lemon zest, and grated pecorino cheese. Serve with extra mussels, a pinch of chili, and parsley leaves.