Italian
Chickpea and Clam Pasta
by Manu Food · 60K subscribers on YouTube
Chef Manu Food shares his version of pasta with chickpeas and clams, a spectacular combination of land and sea. The dish balances the sweetness of clams with the earthy creaminess of chickpeas, finished with fresh parsley and extra virgin olive oil.
Ingredients
10 items- Veraci ClamsPurghed in salted water beforehand
- Mixed PastaMixed short pasta; tubetti or tubettoni work well
- Ceci lessatiPre-cooked chickpeas
- GarlicHalf a clove (as per chef)
- CeleryA small piece, to taste
- ParsleyChopped, for garnish
- Extra Virgin Olive OilFor cooking and finishing
- SaltTo taste
- PepperTo taste
- WaterOr broth, to cover the chickpeas
Method
- In a pot, add a drizzle of extra virgin olive oil, garlic, and parsley. Add the clams over high heat, cover, and wait for them to open.
- As they open, remove them and shell them. Filter the cooking liquid and set aside.
- In another pot, sauté garlic and celery in oil. Add the boiled chickpeas, cover with water or broth, and bring to a boil.
- Add the mixed pasta, season with salt and pepper. Near the end of cooking, add the filtered clam liquid.
- Finally, add the shelled clams, sprinkle with chopped parsley, and finish with a drizzle of raw olive oil. Serve immediately.
