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Pack a Fresh Flavour with Calamarata Pasta with Clams and Chickpeas
Calamarata Pasta with Clams and Chickpeas proves that fresh ingredients can do the hard work. We’d love to know if you enjoy cooking with clams.
Why You Will Love and Enjoy This Calamarata Pasta with Clams and Chickpeas
- It’s ready in under an hour, making it perfect for both weeknight dinners and relaxed weekends.
- The chickpeas make the dish heartier while keeping it beautifully balanced with the fresh seafood.
- Every bite is filled with tender clams, juicy tomatoes, fresh parsley, and perfectly cooked pasta.
Additional Information
- Can this be frozen? This dish is best enjoyed fresh. While the chickpeas and sauce freeze reasonably well, cooked clams can become tough and rubbery after thawing. If you want to freeze part of the meal, freeze only the vegetable and chickpea mixture; add the freshly cooked clams later.
- How long can this be stored, and how? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water or vegetable broth to keep the pasta from drying out. Seafood should not be reheated repeatedly.
- Can I use canned clams? Fresh clams provide the best flavour and produce the cooking liquid that forms the base of the sauce. Canned clams can be used in a pinch, but you’ll need a little seafood or vegetable stock to replace the missing clam juices.
- Can I make this ahead? You can prepare the vegetable and chickpea mixture several hours ahead. Cook the pasta and clams just before serving for the freshest flavour and texture.
- Why reserve pasta water? The starchy pasta water helps the sauce cling beautifully to the pasta and creates a smooth, glossy finish without making it heavy.
Ingredient Substitutions
- Replace Calamarata pasta with ditali, shells, rigatoni, or paccheri.
- Use canned chickpeas if boiled chickpeas aren’t available.
- Substitute grape tomatoes for cherry tomatoes.
- Add a pinch of red pepper flakes if you’d like a little heat.
- Finish with a squeeze of fresh lemon juice just before serving for extra brightness.
Calamarata Pasta with Clams and Chickpeas
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 generous servings 1x
- Category: Pasta and Noodles
- Method: Easy Cooking
- Cuisine: Italian
Description
Enjoy this easy Calamarata Pasta with Clams and Chickpeas made with fresh clams, cherry tomatoes, chickpeas, and parsley. A simple Italian-inspired seafood pasta that’s perfect for any night of the week.
Ingredients
- 500 g fresh clams, cleaned well
- 400 g Calamarata pasta (or ditali or shell pasta if unavailable)
- 250 g boiled chickpeas, drained
- 227 g cherry tomatoes, quartered
- 1 garlic clove, crushed
- 1 medium carrot, finely diced
- 1 medium onion, finely diced
- 1 celery stalk, finely diced
- 2 tbsp extra virgin olive oil, divided
- 2 tbsp fresh parsley, chopped, plus a few extra sprigs for serving
- Salt, to taste
Instructions
- Rinse the 500 g fresh clams thoroughly under cold running water, discarding any that are cracked or remain open after being tapped.
- Heat 1 tbsp extra virgin olive oil in a large pan over medium heat.
- Add the 1 crushed garlic clove, cook for about 30 seconds until fragrant, then add the 500 g fresh clams.
- Cover the pan and cook for about 5 minutes, shaking the pan once or twice, until the clams have opened. Discard any clams that stay closed.
- Stir in 2 tbsp chopped fresh parsley, then remove the pan from the heat.
- Reserve several clams in their shells for serving. Remove the remaining clams from their shells and set aside.
- Carefully strain the cooking liquid through a fine sieve lined with paper towel or cheesecloth to remove any grit. Set the liquid aside.
- Heat the remaining 1 tbsp extra virgin olive oil in a large skillet.
- Add the 1 diced carrot, 1 diced onion, and 1 diced celery stalk.
- Cook for about 6 to 8 minutes, stirring occasionally, until softened.
- Add the 227 g quartered cherry tomatoes and cook for another 3 to 4 minutes, allowing them to soften slightly and release their juices.
- Stir in the 250 g drained boiled chickpeas and pour in the reserved clam cooking liquid. Simmer gently for 5 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil.
- Cook the 400 g Calamarata pasta according to the package directions until al dente.
- Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
- Add the cooked pasta and shelled clams to the vegetable mixture.
- Toss gently until everything is evenly coated. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Taste and season lightly with salt if needed. Be careful because the clam liquid is naturally salty.
- Scatter over a few extra sprigs of fresh parsley, top with the reserved clams in their shells, and serve immediately.
Notes
Prepared, tried, and tested by Saverio
This Pasta with Clams and Chickpeas with Cherry Tomatoes and Fresh Parsley brings together tender clams, creamy chickpeas, and sweet tomatoes in a light, flavourful sauce. It’s an easy seafood dinner that’s perfect for both weeknights and special occasions
Calamarata Pasta with Clams and Chickpeas is an inviting recipe for anyone who enjoys fresh seafood and uncomplicated cooking. Tender clams, creamy chickpeas, sweet cherry tomatoes, and perfectly cooked pasta come together in a light, flavourful meal that’s satisfying without feeling heavy. With straightforward steps and everyday ingredients, it’s an excellent choice for both weeknight dinners and relaxed gatherings, making it a recipe worth adding to the menu.
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