CHICKPEA CREAM WITH SHELLFISH SAUTÉ
Chef Carmine Vitale, U Chevalier (Salerno, Italy)
Time: 20 minutes
Serves: 2 people
1 carrot, finely chopped
1 stalk celery, finely chopped
2 clove garlic, crushed, divided into two
extra virgin olive oil as desired
400-500 g canned chickpeas, drained—reserve the liquid for sauce
500ml fish stock, or more as desired (you may use water plus stock cube)
30 g small clams, scrubbed clean
50 g large venus clams, scrubbed clean
100 g mussels, scrubbed clean
salt and pepper to taste
Sauté the carrot, celery and half the garlic in a few spoonfuls of olive oil until they are lightly softened, then add the drained chickpeas and sauté together for a few minutes.
Add the reserved chickpea can liquid and the fish stock, then blend it all together until it forms a smooth cream.
In the meantime, sauté the shellfish in a few spoonfuls of extra virgin olive oil with the remaining garlic, until the shellfish has all opened;
To serve: ladle some of the hot chickpea puree into each bowl, and top with some of the shellish and their juices. Serve hot.