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Chickpea & Clam Pasta Soup

By 13 Febbraio 2020 13 Marzo, 2020 No Comments



– 200 g chickpeas
– 400 g short pasta of your choice
– 1 kg clams
– 4 tbsps. EVO
– 2 garlic cloves
– 5 g parsley
– 2 dashes of table salt
– 1 dash of black pepper freshly ground


Soak the chickpeas for 4 hours in cold water, then rinse, drain and set aside. Meanwhile, let the clams rest in salted water for few hours so that they can eliminate the sand. Right after, place a large skillet over medium flame, add some EVO, parsley and, after a few seconds, also the clams. Cover with a lid and let them open. Keep aside some clams with shell and then remove the shell from the others. Also set aside some liquid from the shellfish, filtering it in case you find some more sand. Then, in a pot, heat some EVO and sauté the chickpeas along with garlic, parsley and a pinch of black pepper. After 5 minutes, add in some boiling water and let simmer. After 5-10 minutes, put aside some chickpeas and puree the rest with an immersion blender. Add the pasta to the chickpea purée, stir well and gradually add hot water, one ladle at a time, until the pasta is cooked. At this point, you can also incorporate the remaining chickpeas, the clams and the liquid from the shellfish. Add a pinch of black pepper, a final drizzle of EVO and serve.