Lagane with Chickpeas and Mussels

A traditional Italian pasta dish combining legumes and seafood, prepared with tomato sauce and fresh herbs.

Ingredients

• 300 g lagane pasta
• 200 g chickpeas
• 1 kg mussels
• 1 glass tomato sauce
• 1/2 glass white wine
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1 tablespoon chopped parsley
• 2 tablespoons extra virgin olive oil

Preparation

1. Soak chickpeas overnight in water with one teaspoon baking soda.
2. Cook chickpeas for approximately 2 hours.
3. Clean mussels by scraping and removing protruding filaments; wash and open with appropriate knife; reserve in bowl with liquid.
4. Sauté garlic and onion in oil until lightly golden; add tomato sauce, cooked chickpeas (partially mashed), and white wine.
5. Simmer mixture for 10 minutes over medium heat.
6. Add mussels and cook 5 additional minutes.
7. Cook lagane separately to al dente; drain and toss briefly with sauce.
8. Serve topped with fresh parsley.