Some stew is good for the soul, especially when the soul is encountering freezing rain and sleet. Temperatures were dropping yesterday and it was just plain yucky here last night. Its a good thing I planned out my stew the night before. I have to plan as I have a toddler. All kitchen prep work is done while my little lioness sleeps. I just find it too difficult to do prep work while holding onto a curious tot.
Anyway here is the recipe for last night. My inspiration had come from La Cucine Italiana, December 2006 or so. But I tweaked it so many times that dare I say I could call it my own.
PASTA e CECI con VONGOLE
Pasta and Chickpea Soup with Clams
1 cup dried chick peas or two cans drained chickpeas
2 tablespoons extra virgin olive oil
2 cups cooked pasta, preferrably ditalini
1 ( 1 quart plus) large can clams and broth
1 rosemary sprig
6 cloves of garlic (yes you can use less if you want)
juice of half a lemon
1/2 teaspoon crushed red pepper
s and p to taste
Soak beans overnight. Drain and cover with water, 4 cloves of garlic, rosemary sprig, 1 tablespoon of olive oil and crushed red pepper. Bring to a boil and simmer until beans are tender. I pureed nearly all of the beans but that is up to you. I prefer them pureed, almost like a hummus soup. Return to pan and add remaining cloves of garlic, lemon juice, salt and pepper, clams and clam broth. Remove rosemary sprig. Before serving drizzle with olive oil. We sprinkled some pecorino romano on it as well.
It was gone this morning when I opened the fridge. This is how I can really tell the success of a recipe here at my house.