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 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
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