Pasta e Ceci con Vongole

Name: Pasta e Ceci con Vongole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams clams (such as Manila); 142 grams cup ditalini or other short hollow pasta (about; 237 milliliters dried garbanzo beans (chickpeas; about 7 ounces); 3 garlic cloves, peeled, divided; 6 Tbsps extra-virgin olive oil, divided; 0 teaspoons dried crushed red pepper; 6 inches long fresh rosemary sprig

Pastan e Ceci con Vongole might be just the main course you are searching for. One serving contains 541 calories, 19g of protein, and 25g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Place garbanzo beans in medium bowl.

Ingredients you will need

Chickpeas

Equipment you will use

Bowl

Pour enough cold water over to cover; let soak at room temperature overnight.

Ingredients you will need

Water

Drain.

Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes.

Ingredients you will need

Chickpeas

Water

Equipment you will use

Sauce Pan

Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. Discard rosemary sprig.

Ingredients you will need

Red Pepper Flakes

Chickpeas

Whole Garlic Cloves

Rosemary

Beans

Water

Cooking Oil

Equipment you will use

Frying Pan

Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.

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Sauce Pan

Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add remaining garlic clove; sauté until golden, about 2 minutes.

Ingredients you will need

Whole Garlic Cloves

Add clams and 1/4 cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil.

Ingredients you will need

Clam Juice

Garlic

Pasta Shells

Clams

Water

Equipment you will use

Bowl

Frying Pan

Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper