Pasta chickpeas and clams, better than the classics with clams and super creamy

Chickpea and clam pasta, a first course that can always be eaten, tasty and good, can certainly have excellent variations, perhaps replacing the pasta with croutons. So let’s see how this dish is prepared and what the ingredients are.

Pasta chickpeas and clams, Ingredients

  • 400 g pasta
  • 1.5 kg clams or lupins
  • 200 g canned chickpeas
  • 100 g cherry tomatoes
  • 1 clove garlic
  • extra virgin olive oil
  • parsley
  • salt


The first thing is to prepare the chickpeas in two ways: either prepare them dry or use them canned. In the first case you have to soak them the night before or at least 10 hours before with water and baking soda. The next day or once the time has elapsed, rinse them and fill the pot again with water and then cook them slowly with a desire for bay leaf (for digestibility). The second way is instead to take them in a box and do it faster.

Anyway let’s now purge the clams in water and salt for at least a couple of hours. Once the necessary time has elapsed, drain and rinse them again a couple of times. Now let’s take a pan and put the garlic clove and oil and two or three stalks of parsley and the oil (don’t skimp). Let them open over low heat by covering with a lid. Once opened you can remove the fruit from some shells and keep other clams with the fruit for the “garnish”.

Meanwhile, the chickpeas will be ready: if instead you used canned chickpeas, while the clams are hatching, put them in a saucepan with water and a clove of garlic. When they are cooked, put the sauce in the chickpeas with the fruit and the clams in their shells. Let’s mix a little and then lower the pasta: let’s cook. Being a soup, we cook slowly and add water if necessary. Once the pasta is cooked, turn it off and wait a couple of minutes. Add fresh parsley and serve.

Read also: Botched pasta, other than Zozzona: the ancient and delicious recipe of the Neapolitan grandmother for Sunday lunch