Half rigatoni with chickpeas and mussels is a dish that combines the richness of Mediterranean tradition in an embrace of fresh and genuine flavors. The creaminess of the chickpeas, with their delicate yet decisive taste, perfectly matches the savoriness of the mussels, bringing a touch of the sea to the dish. The pasta, cooked al dente and perfectly seasoned, captures every single flavor, creating a perfect balance. A first course that not only satisfies the palate but also tells a story of simplicity and authenticity, perfect for any season and for those who love fresh and tasty cuisine.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 11.3 oz half rigatoni
- 1.3 lbs mussels
- 7 oz cooked chickpeas
- 1 bunch parsley
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
Steps for Half Rigatoni with Chickpeas and Mussels
First, take care of cleaning the mussels. Place the shellfish in a large bowl and rinse them thoroughly under running water. Using a knife or a steel wool pad, remove the encrustations on the shell and vigorously pull out the byssus coming out of the mussels.
Once the mussels are cleaned, get a large pot: pour in two tablespoons of extra virgin olive oil, a clove of garlic cut in half and deprived of its core, a bunch of parsley, and sauté everything for a few minutes.
Next, add the mussels, cover the pot with a lid, raise the heat, and let them cook until all the shellfish have opened. Once cooked, shell the mussels and save their cooking juice in a bowl, filtering it if necessary.
In another pot, heat three tablespoons of extra virgin olive oil with a clove of garlic (also cut in half and deprived of its core). Sauté for a few minutes, then add the chickpeas and let them absorb the flavors.
After a few minutes, add the shelled mussels and their cooking liquid, then continue cooking for another 5 minutes.
Meanwhile, cook the half rigatoni in plenty of salted water, draining them al dente. Pour them into the pot with chickpeas and mussels, and let them blend for a couple of minutes so they absorb the flavors well.
And here are the half rigatoni with chickpeas and mussels, ready to be served hot to your guests.
Storage and Tips for Half Rigatoni with Chickpeas and Mussels
You can store the half rigatoni for up to one day in the refrigerator, in a tightly sealed glass container. However, I recommend consuming them right after preparation, to best appreciate their flavor and texture.
If you love a spicy touch, you can add some chili pepper during the cooking of the chickpeas.
