Mussel and Chickpea Pasta

Cook Time 20 minutes

Servings 2

Ingredients

1kg mussels, cleaned and debearded 

2 tbsp extra virgin olive oil

1 can chickpeas, rinsed and washed 

2 cloves garlic, sliced 

1 long red chilli, sliced

2 anchovies, chopped

¼ cup semi sundried tomatoes, chopped

3 sprigs parsley, stems chopped and leaves picked

250g short pasta of your choice

Method

Preheat a pot and then add half the oil. Add the mussels and cover with the lid. Cook until the shells open. Once opened, remove meat from shells and reserve. Strain liquid into a bowl.

Heat a large pan over medium heat, add the remaining oil and cook the garlic, chilli, anchovies, and semi-sundried tomatoes until the garlic is lightly golden. Then add the chickpeas and lightly toss.

Bring a large pot of salted water to the boil. Cook the pasta until just al dente.

Add 3 - 4 tablespoons of the pasta water and a splash of mussels liquid into the chickpea mixture. Blend 1/3 of the chickpea mixture with a ladleful of the cooking water until smooth. Add back to the pan and fold through with parsley stems and leaves. 

Using a slotted spoon add the al dente pasta and a splash of the cooking water which will help form a glossy sauce. Keep tossing until well coated and then serve.