Mancini Mista

“Chickpeas & Clams”(backwards style)

Recipe 5 of 7

Instead of puréed chickpeas, it’s the clams and their cooking liquid that bind the ingredients of the dish – and impart a taste of the sea – to the seven shapes of Mista Mancini. The plump shape and tender texture of the chickpea invite one bite after another, refreshed by the presence of chervil.

Watch the recipe video and follow these steps

Bring a pot of water to a rolling boil over high heat.

Once boiling, add salt and cook the pasta according to the time indicated on the package (8-9 minutes).

Meanwhile, cook the clams in a pan with a drizzle of extra-virgin olive oil and some garlic until they open. Set aside the shelled clams, reserving their cooking liquid.

In another pan, sauté the chopped onion in a little olive oil until it is softened. After a few minutes, add the chickpeas (if using dried, ensure they have been soaked and cooked beforehand; if using canned, rinse them) and let them flavor for a couple of minutes.Add the cooked pasta to the chickpeas and then incorporate the clam cream*.

Garnish with chervil.

*For the clam cream:

Place the shelled clams in a tall, narrow container with their cooking liquid; blend everything with a drizzle of olive oil until smooth.