Pasta with Mussels, Chickpeas, and Rosemary

Category: First Course | Servings: 4 | Prep Time: 30 minutes

 

Ingredients: 

  •     400 g (14 oz) short pasta (ditalini or broken paccheri)
     
  •    500 g (1.1 lb) fresh mussels
     
  •    200 g (7 oz) cooked chickpeas
     
  •    2 garlic cloves
     
  •    1 sprig of fresh rosemary
     
  •    Extra virgin olive oil
     
  •    Chili pepper (optional)
     
  •    Salt and black pepper to taste 

 

Preparation:

  1. Clean and cook the mussels 
    Scrub and debeard the mussels. Cook in a large pan with one garlic clove and a drizzle of olive oil until they open. Remove half from their shells and reserve. Strain and save the cooking liquid. 

  2. Build the base 
    In a wide saucepan, sauté the second garlic clove with chopped rosemary and chili pepper (if using). Add the chickpeas and mussel liquid. Simmer gently for 5–7 minutes. 

  3. Cook the pasta 
    Boil the pasta in salted water until al dente. Drain and add it directly into the pan with the chickpea sauce. 

  4. Add mussels and finish 
    Add the cooked mussels, adjust the seasoning, and toss everything together. Finish with a drizzle of raw olive oil. 

 

Why it pairs well: the beer’s freshness contrasts with the rich flavor of the chickpeas and cleanses the palate after each bite. Its herbal bitterness connects with the rosemary and the briny taste of the mussels. The effervescence enhances the iodized notes and brings liveliness to the dish.