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Mezze maniche with chickpeas and clams

Name: Mezze maniche with chickpeas and clams
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 11.5 oz Barilla Mezze Maniche Rigate (or Barilla Rigatoni); 3.5 oz/8.8 oz Dry Chickpeas (or Precooked Chickpeas); 1.76 lb Clams; 0.7 oz Parsley, Chopped; 4 tbsp Extra Virgin Olive Oil; 4/5 leaves Basil; 1 clove Garlic; to taste Chili; to taste Salt and Peper

1 hours

Try mezze maniche with chickpeas and clams: creamy chickpea purée, sautéed clams, garlic, chili, and basil for a flavorful, sea-inspired pasta dish.

Ingredients

4 servings

11.5 ozBarilla Mezze Maniche Rigate (or Barilla Rigatoni)

3.5 oz/8.8 ozDry Chickpeas (or Precooked Chickpeas)

1.76 lbClams

0.7 ozParsley, Chopped

4 tbspExtra Virgin Olive Oil

4/5 leavesBasil

1 cloveGarlic

to tasteChili

to tasteSalt and Peper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Soak the chickpeas in water for 12 hours. Boil the chickpeas begin cooking with cold water and boil for about one hour or until soft. Alternatively, you can use precooked chickpeas in a tin.

Step 2

In the meantime, in a pan, gently sauté half of the extra virgin olive oil called for in the recipe, the whole and peeled garlic clove, the chili and the chopped parsley. Add the clams, thoroughly purged and washed under running water, and let the shells open up. Once open, filter the cooking liquid and eliminate some of the shells.

Step 3

When cooked, drain the chickpeas and mash in a bowl with a fork (or blend, if you want a more creamy texture), soften the purée with some of the clams cooking water and the remaining half of the oil, then adjust the salt and pepper.

Step 4

Boil the Mezze Maniche Rigate in salted boiling water, drain when al dente, dress with the cream of chickpeas and sauté in a pan with the clams, add the basil, previously washed and dried and cut in stripes.