Scialatielli con vongole e cicerchie (flat pasta with clams and wild chickpeas)
Pasta and macaroni
Italian cuisine
I had some version of this for the first time at Da Gemma in Amalfi. I am sure the recipe is a highly guarded piece of treasure, so I recreated my own version which is pretty spot on. The pasta is very rustic, and is intended to be pretty thick. True cicerchie (a strange dried legume) is essential for this, but I suppose ceci could be used in a pinch.
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