This is a traditional Mediterranean recipe from Puglia. The strong flavour of this thin pasta with the tender and floury chickpeas is perfect with mussels.
500gr of Orecchiette Tarall`oro
2 jars of Flott cozze naturali (mussels)
8-10 fresh Datterini tomatoes
300 g Granoro chickpeas
A bunch of fresh parsley - rinsed and finely cut
1 garlic clove
A pinch of Borghini salt
Freshly ground Borghini pepper
6 tablespoons Pratolino extra virgin olive oil
In a large wok-like pan, sauté 4 tbsp of oil, the whole clove of garlic, tomatoes and half of the parsley for around 5 minutes, until the mixture becomes soft but not brown. Add the chickpeas and toss with a wooden spoon. Let the mixture cook for around 5 minutes at medium heat and then remove the garlic. Add the mussels with the liquid to the pan.
Fill a big pot with water and bring it to a boil. When it is boiling, add salt and drop in the orecchiette. Stir the pasta and cook it for a few minutes, until they are “al dente”. Drain the pasta, and place it into the sauce pan. Let cook for a few minutes while tossing with a spoon. Finish with parsley, pepper and enjoy!