Pasta with Mussels and Chickpeas

Method

1. Clean the mussels and remove the byssus.
2. In a pan, heat olive oil with crushed garlic cloves and chili pepper. Add a pinch of black pepper.
3. Add the mussels, cover, and cook until they open.
4. Remove the mussels from the pan and strain the cooking liquid through a fine sieve; set aside.
5. In the same pan, add more olive oil and finely chop a Tropea onion; sauté until softened.
6. Add the cooked chickpeas along with a little of their cooking water; season with salt and pepper and cook for 5 minutes.
7. Transfer the chickpea mixture to a blender, add some of the reserved mussel broth, and blend into a smooth cream.
8. Return the cream to the pan.
9. While the cream is warming, shell the mussels (reserve the meat, discard the shells).
10. Bring a pot of water to a boil, add the pasta, and cook for 1 minute. Then turn off the heat, cover the pot, and let the pasta finish cooking passively (off the heat) until al dente.
11. Drain the pasta (reserve some cooking water if needed) and add it to the chickpea cream along with the shelled mussels.
12. Add a drizzle of extra virgin olive oil and a pinch of white pepper; toss everything together.
13. Serve immediately.