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Tacconi and chickpeas with seafood

ingredients

servings

5

Chili pepper

to taste

Iodized salt

to taste

Parsley

1 sprig

Extra virgin olive oil

to taste

Garlic

1 wedge

Cherry tomatoes

250 oz

Mussels

500 oz

Clams

500 oz

Chickpeas

250 oz

Semolina pasta

350 oz

single courses from Italy - Abruzzo

Tacconi and chickpeas with seafood

Tacconi and chickpeas with seafood

with gluten with shellfish high in iron high in potassium high in phosphorus

ready in

2 hours 40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tacconi and chickpeas with seafood

I present you a simple and tasty dish the ingredients must be of first quality, the pasta strictly fresh, better hand made.

Tacconi and chickpeas with seafood step 1

step 1

I left the chickpeas all over the night with a pinch of baking soda, in the morning I cooked them for about 2 hours in plenty of water, salted at the end of cooking and drained.

Tacconi and chickpeas with seafood step 2

step 2

In a pan, with the addition of a bowl of water, I opened the shells of the seafood, picked them up as they opened and filtered all their liquid and kept aside.

Tacconi and chickpeas with seafood step 3

step 3

In a large frying pan I rubbed the garlic in the oil. I put together the chopped tomatoes in half and made them dry for 5/6 minutes, poured the chickpeas and the seafood, let me flavor everything for 5 min

Tacconi and chickpeas with seafood step 4

step 4

I cooked the tacconi in plenty of salted water, I poured them and poured them into the frying pan with the dressing, I joined the remaining liquid, sprinkled with chopped parsley and mixed it all

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