Bigoli at rock
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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
ready in
2 hours 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I present you a simple and tasty dish the ingredients must be of first quality, the pasta strictly fresh, better hand made.
preparation
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.
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.
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
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
