Linguine with Chickpeas

February 7, 2018

Test Kitchen-Approved

Author Notes: A humble can of chickpeas dresses up as the tiniest, tenderest cockles and we can't tell who is who anymore.

Featured In: Meet the Chickpeas Who Dream of Being Clams
Emma Laperruque

Serves: 2 to 3

Ingredients

  • Kosher salt
  • 1/4 cup extra-virgin olive oil, divided
  • 2/3 cup fresh breadcrumbs (or panko)
  • 4 anchovy fillets, minced (optional)
  • Zest of 1 small lemon
  • 2 large or 3 small garlic cloves, minced or microplaned
  • 1/2 teaspoon crushed red pepper flakes, plus more for serving
  • One (15.5-ounce) can chickpeas, drained
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 6 ounces linguine (or spaghetti or any other long, twirlable noodle)
  • 2/3 cup chopped parsley, preferably flat-leaf, plus more for serving
  • Finely grated or ground parmesan, for serving
In This Recipe

Directions

  1. Fill a 3-quart pot with 7 cups water. (If this doesn’t seem like enough for the pasta, it is. We want the water extra starchy for later.) Add 1 ½ tablespoons kosher salt. Set over medium-high heat.
  2. While that heats up, fry the breadcrumbs. Add 2 tablespoons olive oil to a medium skillet. Set over medium heat. When the oil is shimmery, add the anchovies and stir to break up. Add the breadcrumbs and stir again. Slightly lower the heat. Toast the breadcrumbs—stirring occasionally—until golden and crispy, about 3 minutes. Shower with lemon zest. Season with salt to taste.
  3. Make the chickpea sauce. The water should come to a boil during this stage—start cooking the pasta then! Add the remaining 2 tablespoons olive oil to a wide, high-sided skillet and set over medium heat. When the oil is shimmery, add the garlic and chili flakes. Stir-fry until fragrant and toasty. Add the chickpeas. Whatever water was clinging to them will help you use a spoon or spatula to scrape up any bits stuck to the bottom of the pan. Add the white wine and simmer for a couple minutes until the alcohol cooks off and begins to reduce. Add the butter and swirl to emulsify.
  4. When the pasta is *just* al dente—7 to 8 minutes—use tongs to transfer it to the pan with the chickpeas and sauce. Raise the heat to medium-low. Toss and add enough pasta water to create a sauce for the noodles to splash around in. Continue to cook for a minute or so until the sauce slightly thickens. Add the parsley, half the breadcrumbs, and toss.
  5. Divide between serving bowls, then top with the remaining breadcrumbs—plus crushed red pepper, parsley, and parmesan.

More Great Recipes:
Pasta|Anchovy|Bean|Breadcrumbs|Parsley|Chickpea|Stir-Fry|Entree

Reviews (6) Questions (0)

6 Reviews

Linda D. November 17, 2018
Thanks Emma for another delicious way to use chick peas. And the leftovers are delicious the next day.
 
Author Comment
Emma L. November 19, 2018
Thanks, Linda—so glad you enjoyed!
 
FrugalCat March 28, 2018
I saw whole wheat panko at Aldi. Immediately thought of this recipe, and tried it out with small shell pasta. Both the husband and I loved all the parsley (I am a parsley fiend) and I used dry vermouth for the white wine.
 
Author Comment
Emma L. March 28, 2018
Yes, please, to whole-wheat panko and dry vermouth! Can’t wait to try those swaps.
 
Laura C. March 28, 2018
Made this tonight and it was delicious. Came together quickly (hallelujah since it’s a Wednesday) and my three year old even happily ate it 🙌🏻 Will definitely be adding this into the regular rotation!
 
SarahBunny February 9, 2018
This is great! I'm allergic to anything that lives in a shell and have always felt like I'm missing out on some great dishes. I can't wait to try this recipe.