Saverio’s Calamarata pasta with clams and chick peas


Clams 500g
Calamarata pasta 400g – 14oz (if not available can be substituted with ditali or shells)
Boiled chick peas 250 g – 8.5 oz
Cherry tomatoes 100 g – 3 oz
1 clove of garlic
1 carrot
1 onion
1 stalk of celery
sprigs of fresh parsley
extra virgin olive oil salt

In a pan cook clams with little olive oil and crushed garlic, cover.
Cook for about 5 minutes until they open, add chopped parsley and remove from heat.
Remove shells from about 2/3 of the clams (reserve a few with the shell for decorating plate).
Filter liquid through a fine sieve and reserve. Cut tomatoes into quarters.
Chop the carrot, onion and celery and saute them in a pan with olive oil, add the tomatoes, let them flavor.
Add the chick peas (drained). Add reserved liquid and cook for 5 minutes.
Cook pasta al dente, drain, and toss with clams, chick peas and tomatoes
Add a few sprigs of fresh parsley and reserved clams in the shell.
Mix and serve.

Prepared, tried and tested by: Saverio Lo Presti

This entry was posted in Pasta, Seafood and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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