Scialatielli con Vongole e Cicerchie (Flat Pasta with Clams and Wild Chickpeas)

August 13, 2013
2 Ratings
Photo by internet
  • Serves 6
Author Notes

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. —sumradagnoth

What You'll Need
  • The Pasta
  • 4 cups cake flour
  • 2 eggs
  • 1 cup grass-fed, whole milk
  • 1/4 cup grated pecorino campano
  • The Condiment
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/2 cup sundried tomatoes in oil, drained, sliced into 1/4" ribbons
  • 1/2 cup cooked cicerchie (see below)
  • 1/4 cup finely chopped italian parsley
  • 1.5 pounds cockles, or small clams
  • 1 cup Fiano di Avellino, or other white wine
  • Salt, to taste
  1. The Pasta
  2. Using the well method, combine the eggs/milk/cheese with the flour. Kneed for 10 minutes and allow to rest, covered, for 15 minutes.
  3. Cut the dough into 4 pieces. Roll a piece through your pasta machine at the thickest setting, then fold in half and run it through again. Do this 3 times total.
  4. Move to the next thinnest setting and run the pasta through. Move to the next thinnest setting and run the pasta through, and stop -- the pasta will be quite thick.
  5. Lay the pasta sheet on a dusted wooden board and cut accross into 1/3" strips. Lay the strips on a baking sheet dusted with semolina flour, covered with a dish towel. Repeat for the rest of the pasta dough.
  1. The Condiment
  2. Soak cicerchie overnight in cold water. Drain and add to a pot with cold water. Bring to a boil, then reduce to a simmer. Cook until tender, then drain and cool. Peel the cicerchie if needed.
  3. In a saucepan with high sides, heat oil. Add garlic and tomatoes and saute until garlic is light golden brown. Add cockles and white wine. Cover and cook until the cockles open.
  4. Remove cockles to a bowl. Add the cicerchie and reduce the sauce until slightly thick. Check for seasoning.
  5. Drop pasta into copiously salted boiling water and cook for 3 minutes until al dente. Drain pasta and add to the pan. Add parsley and toss until combined. Transfer to a serving bowl and add the cockles to the top. Add a drizzle of your best quality extra-virgin olive oil, and serve.

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