Pasta Ceci e Vongole with Chickpeas & Clams

Soak the chickpeas in plenty of water for at least 8 hours; drain.

Warm olive oil in a large pot with smashed garlic, chili flakes, and parsley stems.

Add chickpeas and cook for 2 to 3 minutes to coat.

Pour in 2 liters of water and simmer 90 to 105 minutes until tender.

Season with salt at the end and remove garlic and stems.

Blend about a third of the chickpeas with some cooking liquid to make a cream.

Soak clams in lightly salted water for 20 to 30 minutes to purge; rinse well.

Heat olive oil with smashed garlic, chili flakes, and parsley in a large saute pan.

Add clams, cover, and cook on high until they open; remove as they open.

Strain the clam cooking liquid through a fine-mesh sieve and reserve.

If using squid, clean and slice it into thin rings.

Cook pasta in salted boiling water until very al dente; reserve some pasta water.

Stir the chickpea cream and reserved clam liquid into the pot of chickpeas.

Add pasta and finish cooking in the chickpea pot, adding pasta water as needed.

Add squid in the last 2 minutes if using.

Finish with olive oil and chopped parsley.

Toast breadcrumbs in olive oil until golden and crisp.

Season with salt and a pinch of chili flakes.

Serve pasta topped with clams and a generous shower of toasted breadcrumbs.