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Linguine with mussels and chickpeas


Serves: 4
timePrep time: 25 mins
timeTotal time:
Linguine with mussels and chickpeas
Recipe photograph by Ant Duncan

Linguine with mussels and chickpeas

Known as pasta cozze e ceci in its homeland, this seafood linguine dish from The River Cafe chef Joseph Trivelli is bursting with southern Italian flavours

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
626Kcal
Fat
19gr
Saturates
3gr
Carbs
78gr
Sugars
2gr
Fibre
8gr
Protein
29gr
Salt
0.6gr

Joseph Trivelli

Joseph Trivelli

Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes
Joseph Trivelli

Joseph Trivelli

Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes

Ingredients

  • 2 garlic cloves, peeled and cut in half
  • 5 tbsp olive oil
  • 1 red chilli, finely diced (deseed if you wish)
  • ½ tsp fennel seeds
  • 1kg mussels, de-bearded, washed and re-rinsed
  • 75ml dry white wine
  • 1 x 400g tin chickpeas, rinsed and drained
  • 380g linguine
  • ½ x 30g pack parsley, leaves chopped

Step by step

  1. In a wide pan with a tight-fitting lid, fry the garlic over a medium heat in 3 tablespoons of olive oil, stirring occasionally. When it is a lovely golden colour, add the chilli and fennel seeds. Fry for 30 seconds and then add the mussels and turn the heat to high. Add the wine, quickly cover with a lid and gently shake the pan. Steam until all the mussels have opened, around 2-3 minutes, then remove from the heat.
  2. Transfer the mussels to a large bowl with a slotted spoon, leaving the juices behind in the pan. Add the chickpeas to the mussel juice and simmer gently for 8 minutes, uncovered.
  3. Meanwhile, boil the pasta in plenty of salted water until al dente. Drain, reserving some of the cooking water.
  4. While the pasta and chickpeas are cooking, pick the mussels from the shells, keeping the prettiest dozen or so in the shell for presentation purposes. Discard the garlic cloves when you come across them.
  5. Blitz the chickpeas and sauce with a stick blender, leaving some texture in the chickpeas. Return the mussels to this pan with 2 tablespoons of olive oil, and season to taste.
  6. Toss the pasta and parsley thoroughly through the sauce, adding some of the cooking water to loosen. Serve in warmed bowls.

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