Il Cucinologo
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Pasta with Chickpeas and Mussels

17/11/2023

Pasta with chickpeas and mussels is a dish that unites the flavors of the sea with those of the land in a truly delicious combination. Here is the recipe:

Ingredients

  • 320 g pasta (short pasta such as ditalini, orecchiette or tubetti is usually used)
  • 400 g already cleaned mussels
  • 240 g already cooked chickpeas (you can use canned chickpeas for a quicker version)
  • 1 clove of garlic
  • 1 chili pepper (optional)
  • 4-5 tablespoons extra virgin olive oil
  • Fresh chopped parsley to taste
  • Salt to taste
  • Black pepper to taste (optional)
  • 150 ml tomato passata or peeled tomatoes

Preparation

  1. In a large enough pan, heat the extra virgin olive oil and sauté the garlic (and the chili pepper if desired) until golden. If you prefer, you can remove the garlic once golden for a less intense flavor.

  2. Add the mussels to the sauté, cover with a lid and cook until they open. Once opened, remove the mussels from the heat and set them aside. If you find any mussels that have not opened, it is best to discard them as they may not be good.

  3. To the liquid left by the mussels, now add the chickpeas, previously drained if using canned ones. Let them flavor and cook together for a few minutes.

  4. Pour the tomato passata or peeled tomatoes into the pan with the chickpeas, add a little water if necessary, and adjust the salt. Let cook over medium heat for about 10 minutes, until the sauce has thickened a bit.

  5. Meanwhile, in a separate pot, bring salted water to a boil and cook the pasta al dente, following the cooking time indicated on the package.

  6. Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the chickpeas and sauce. Add the mussels, a pinch of pepper (if using), and a little pasta cooking water to combine everything. Stir carefully to blend the ingredients.

  7. Sprinkle with fresh chopped parsley and serve your pasta with chickpeas and mussels immediately while hot.

Curiosities

The combination of legumes and seafood is not unusual in Mediterranean cuisine. In particular, chickpeas are widely used in Italian cuisine and pair well with the sweetness of mussels. This dish is an excellent example of how southern Italian cuisine often manages to harmoniously unite sea and land ingredients in a surprisingly harmonious way.

I hope you enjoy this flavorful dish! If you don’t have mussels, remember you can also experiment with other seafood such as clams or shrimp.