Yesterday, October 25th, was the World Pasta Day, now in its 23rd edition! A day celebrating one of the most widespread and consumed dishes in the world! Yes, I know I’m late! I try, but timing for certain occasions just doesn’t suit me at all! However, in my own small way, I strive to sing its praises, defining myself as a pasta lover par excellence! And I gladly do so with this delicious sea-flavored recipe! It’s a first course where the pasta type really makes a difference, with the forks being bronze-drawn, which gives a texture and roughness that enhances any flavor! Of course, you can vary it by using other shapes, such as paccheri or calamarata. They will all be perfect to welcome and accompany flavorful yet light sauces like the one I propose today! A perfect marriage between sea products and garden ones! A combination of clams, zucchini, cherry tomatoes, and the final touch of chickpeas, offering nutritional completeness to the whole! And sorry if it’s little!
CURIOSITY: Did you know that clams can be found all year round even though the best period to enjoy them is from June to December? In Italy, by law, clams must be sold alive, in intact nets with a proper label indicating the variety, production method, place of origin where they were caught and packaged, as well as the packaging date. Always pay attention at the time of purchase, checking for the label.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 10 oz forks or other short pasta
- 1.75 lbs clams
- 9 oz cherry tomatoes
- 2 white zucchinis (small or 1 large)
- 6.5 oz cooked chickpeas
- 1 bunch parsley
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste chili pepper
Preparation:
Clean the clams, rinsing them under running water and scrubbing them well with a brush. Alternatively, place them in a transparent glass bowl, cover them entirely with water and add 3 tablespoons of coarse salt. Shake them with one hand to remove excess sand and then let them rest for 1 hour to purge (fig. 1).
Meanwhile, wash and trim the zucchinis, then on a cutting board, slice them lengthwise and then into cubes. This way, you will obtain a brunoise cut (fig. 2).
In a non-stick pan, brown the garlic with a drizzle of oil, then add the zucchini brunoise, a ladle of hot water, and cover with a lid (fig. 3).
Cook on low heat for 5 minutes, splashing hot water only if necessary. Add previously halved cherry tomatoes and let cook for another 5 minutes (fig. 4).
Also add the clams, cover with the lid, and let them open for a few minutes on low heat, shaking the pan from time to time (fig. 5).
Shell all the clams, leaving a few with the shell for the final decoration (fig. 6).
Transfer the clams and vegetables into a container, straining the cooking liquid which you will keep aside. Put everything back in the pan, add the chickpeas, and season with salt and pepper (fig. 7).
Boil the forks in salted boiling water and drain them 2 or 3 minutes before the end of cooking. Just before transferring your pasta, add the filtered sauce (fig. 8).
Add the forks to the sauce and continue cooking over high heat, stirring from time to time (fig. 9).
Turn off and sprinkle with chopped parsley.
Serve immediately.
And voilà… your forks with clams, zucchini, and chickpeas are ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
