A great legume-based classic with a touch of the sea!
Ingredients for 4 people- 500g of spaghetti alla chitarra Armando
- 4 cloves of garlic
- 2 chili peppers
- Extra virgin olive oil to taste
- 700 g of dried chickpeas
- 6 bay leaves
- A pinch of baking soda
- 1000 g of mussels
- Parsley to taste
- Salt to taste
Soak the dried chickpeas for at least 24 hours, then rinse them and place them in a pot with a clove of garlic, the bay leaves, and a pinch of baking soda. Cover with cold water and cook over low heat until the chickpeas are cooked (about 1.5 to 2 hours).
Meanwhile, prepare the mussels: clean them and place them in a pan with a drizzle of extra virgin olive oil, chili pepper, garlic, and parsley stems, and cook over high heat. Once they've opened, remove the shells, strain the water, and use part of it to stew the mussels.
Take a handful of chickpeas and add them to the blender along with the mussel water, then blend until creamy.
Transfer the resulting cream to a pan with the garlic, extra virgin olive oil, chili pepper, and finally the Armando spaghetti alla chitarra while still al dente. To finish cooking the pasta, add a few ladles of water. Finish by adding the parsley and the mussels.
Enjoy your meal!
