Maria (Travaglini) Ciucci, Termoli, Campobasso
(Yield: 4 servings)
2 cups water
1 pound fresh mussels (cleaned)
2 tablespoons extra-virgin olive oil
1 garlic clove or more (minced)
1 fresh small chili
14 ounces stewing tomatoes
1 cup dry chickpeas (14 ounce can drained)
½ fish bouillon cube
1 pound quadrotti pasta
(or favourite)
1 rosemary sprig
salt and freshly ground pepper
1. Boil 2 cups salted water in large saucepan over medium heat. Add mussels and a pinch of salt and pepper. Cook covered for approx. 5 minutes. Remove from heat, set aside, and discard any mussels that have not opened.
2.Warm oil in large skillet over medium heat; add garlic, chili, tomatoes, chickpeas, mussels with remaining liquid and bouillon cube. Cook for 15 minutes.
3.Meanwhile, in large pot of boiling salted water cook pasta for half suggested time.
4.Drain pasta (reserving two cups of liquid) and add to skillet with mussels. Add sprig of rosemary, and cook covered for another 5 minutes.
5.Add enough reserved liquid (either from pasta or cooked chickpeas) to ensure sauce does not become too thick.
Season with salt and pepper. Serve immediately.
If using dry chickpeas, the day before place chickpeas and ½ tsp of baking soda in a pot and cover with water approx. 2 inches higher than chickpeas. Allow them to soak 12 to 24 hours. The following day, cook chickpeas in the same pot for approx. 2 hours, drain (but reserve water) and set aside.
This recipe is usually made with quadrotti pasta (flat, ¾-inch squares).