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Heat the olive oil in a large pan and sauté 1 clove of finely chopped garlic, and the other lightly crushed with the palm of your hand, the parsley stalks and the chopped chili. Leave for 1 minute, then add the wine, adjust the heat to the sea and let it boil until all the alcohol has evaporated, 1-2 minutes.
Add the shells, cover with a lid and leave for 2-4 minutes, until they open. Remove from the pan with a whisk and transfer to a plate. In the remaining liquid in the pan, add the pasta, add a little salt and enough hot water so that they are completely covered.
Let it boil for 3-4 minutes, then add the chickpeas and a little more water, if necessary for the pasta to be covered with water. Let it boil for another 3-4 minutes.
Meanwhile, remove one of the shells of each shell and discard.
Remove the pan from the heat, add the mussels and the resulting juice and serve hot with the remaining parsley leaves.