CHICKPEA CREAM WITH SHELLFISH SAUTÉ
Chef Carmine Vitale, U Chevalier (Salerno, Italy)
Time: 20 minutes
Difficulty: moderate
Serves: 2 people
INGREDIENTS
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1 carrot, finely chopped
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1 stalk celery, finely chopped
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2 clove garlic, crushed, divided into two
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extra virgin olive oil as desired
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400-500 g canned chickpeas, drained—reserve the liquid for sauce
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500ml fish stock, or more as desired (you may use water plus stock cube)
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30 g small clams, scrubbed clean
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50 g large venus clams, scrubbed clean
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100 g mussels, scrubbed clean
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salt and pepper to taste