Chef Carmine Vitale, U Chevalier (Salerno, Italy)

  Time: 20 minutes
  Difficulty: moderate
  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.