Spaghetto Quadrato1 with Mussels and Black Chickpeas


Spaghetto Quadrato1 with Mussels and Black Chickpeas



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Mussels   1kg
  • Black chickpeas   300g
  • White wine   200ml
  • Small carrots   3 pcs
  • Cornstarch   2 tablespoons
  • Sugar   2 tablespoons
  • Shallot   1 pc
  • Fresh garlic clove   1 pc
  • Extra virgin olive oil   to taste
  • Salt and pepper   to taste
  • Chilli   to taste
  • Parsley   to taste


Leave the black chickpeas in water for 24 hrs. Set aside 200 g of whole chickpeas.

Cut the carrots into pieces and mince a shallot. Meanwhile heat 2 Tbsp. of olive oil. Then add the mince and sauté for a few minutes. Add 100g of chickpeas (drained) and add plenty of water. Season with salt and chili pepper and cook until tender. In the mixer stir the chickpeas, until a smooth creamy texture.

Meanwhile in a large bowl, on a low heat, put some extra virgin olive oil, a clove of garlic and fresh chili. Sauté until soft and translucent, about 3 to 4 minutes. Drop the mussels in the saucepan. After two minutes add one glass of wine. Cook for another five minutes on a high heat, cover, reduce heat to medium and cook until mussels are completely open. Save the broth for later use. Take away the mussels from the shells and set aside.

In a saucepan, simmer for a few minutes, 200 ml of white wine, add 2 tbsp of sugar and 1 Tbsp of very finely chopped parsley. Then add 2 tbsp of cornstarch and stir quickly with a whisk. You will get a slightly thick and transparent creamy sauce.

Over a low heat, place the saucepan where you cooked the garlic and chili, add the remaining whole chickpeas and part of the mussel broth.

In boiling salted water cook the Spaghetto Quadrato® 1, drain when al dente and stir in the mussels sauce. Mix them well for 1 minute.

Serve by placing 2 tablespoons of chickpeas cream at the bottom of the dish. 

Recipe by Cristina Saglietti for the contest Ilovespaghettoquadrato