Pasta with clams on Christmas Day, add chickpeas and surprise everyone! –

With this pasta with clams you will leave everyone on Christmas Day: we add chickpeas and it is really delicious!

If you are tired of the usual dishes, this is the solution for you: nothing transcendental, it is just delicious pasta with clams that triumphs in many menus on festive days.

pasta clams chickpeas recipesprint

This time, however, we are doing it a little differently, and it will be a pleasant discovery for everyone who tastes it.

Have you ever thought about a similar combination? Try it and you will never leave it again

Christmas Eve is the traditional day when fish dishes are put on the table: that’s why what I’m about to propose to you does not at all contradict the customs we all know and in fact will add a touch of uniqueness. your dinner Does adding chickpeas to clams seem like a risky move? Maybe because you haven’t tasted them together: pulses add more creaminess to the dish, making it velvety and enveloping. The first course you will do many times, I assure you!

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350 g of pasta
500 g of fresh clams
250 g of pre-cooked chickpeas
clove of garlic
50 ml of dry white wine
100 g of cherry tomatoes
Fresh parsley to taste
Extra virgin olive oil to taste
Salt and pepper to taste

Preparation of clam and chickpea pasta

To prepare this dish, start by cleaning the clams: leave them in water and salt overnight, if you have time, and transfer them to the refrigerator. Otherwise, a few hours will be enough to ensure that if there are any sand and dirt residues inside, they will come out. Meanwhile, wash the cherry tomatoes well, dry them and cut them in half and set them aside. Once this step is done, drain and rinse them several times under running water, then let them drain in a colander. At this point, take the garlic, peel it, remove the center and finely chop it.

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Take a large saucepan, pour in some extra virgin olive oil and turn on a low heat. Add the garlic and fry slowly, then add the well-drained clams. Cover and let them open: mix with dry white wine and let the alcohol part evaporate. Remove the opened ones gradually with tongs and put them aside in a container. Once done, add the well-drained cherry tomatoes and chickpeas.

Cover and continue to cook to soften further. Place a pan of plenty of salted pasta water on the heat and bring to a boil. Pour the selected format, cook al dente and transfer to a pot cook together with spices and clams. Top with parsley and serve immediately!

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