"Porreca" tagliolini with creamed chickpeas and clams is a delicate and flavorful first course, capturing the aromas of the sea in all its simplicity. The chickpeas transform into a delicious cream that blends perfectly with the tagliolini, and the clams add just the right amount of flavor. A perfect combination that will make your lunch or dinner truly special.
Ingredienti
per 4 persone
Tagliolini Porreca 350 gr
Clams 500 gr
Precooked chickpeas 400 gr
Garlic 1 clove
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparazione
1 Rinse the clams under running water to remove some of the sand.
In a bowl, fill with water and a pinch of salt, add the clams, and leave them in the water for 1 hour.
2 After this time, chop the parsley and set it aside. Then pour a drizzle of oil into a pan, add a clove of garlic, and let it brown. Then add the chickpeas, a glass of water, a pinch of salt, and cook for about 20 minutes.
3 Meanwhile, in a pan, brown another clove of garlic with a drizzle of oil, add the well-drained clams and cover with a lid. Let the clams open over high heat, remove the garlic, and turn off the heat.
4 Once the chickpeas are cooked, remove the garlic, transfer about 1/3 of it to a bowl, and set aside. Purée the chickpeas remaining in the pan with an immersion blender. Now add the whole chickpeas to the cream, add a pinch of black pepper, the clams, and their filtered cooking water.
5 Add some chopped parsley and cook the tagliolini in plenty of lightly salted boiling water. Then drain them with 1 minute left of cooking and transfer them to the pan with the chickpea and clam cream. Once cooked over low heat, add a little more parsley and serve your tagliolini with chickpea and clam cream immediately.
For a spicy kick, we suggest adding some fresh chili pepper to the chickpea sauté.
