26 Apr Spicy Seafood Chickpea and Lentil Pasta
Seafood Pasta! Teri from No Crumbs Left is well known in her circle of friends for luscious, giant bowls of seafood pasta–perfect for a Saturday night, and a wonderful dish to gather your friends around.
A number of years ago I started eating gluten-free and simply can’t believe how much better I feel. Finding a gluten-free pasta can be tricky, so I was absolutely delighted to discover Chickapea Pasta, and I’ve never looked back. Pasta is such a comfort food but can leave you and your family feeling sluggish. Not the case with the ingredients in Chickapea: lentils and chickpeas! So energizing, and the flavor combination offers a rather satisfying magical nuttiness.
There are so many wonderful ways to prepare it, and of course it’s great with a simple Pomadora, but you know I’m a gal who appreciates a celebration dish. The combination of clam juice, seafood, butter and liquid salami makes it so festive.
A magic elixir is priceless–those special ingredients I make or discover that are the springboard to many inspired dishes. Like homemade chicken stock, and pistachio pesto, my new discovery is Nduja – a spicy, spreadable, pork salami from Italy. It’s delicious, and when diluted with stock and some butter, it’s magic!
- 1-1/2 Tbsp olive oil (15 mL)
- 1/2 cup shallots , chopped (75 g)
- 1 cup white wine (240 mL)
- 1 bottle clam juice (227 mL)
- 2-3 lbs . clams (900 - 1350 g)
- 3/4 lb . shrimp , any size and defrosted (340 g)
- 1/2 stick butter (113 g)
- 1 Box Chickapea Penne Pasta (227 g)
- 4 oz . Nduja/spreadable salami (113 g)
In a large pot, begin to boil the water for your pasta.
Over medium-high heat in a large sauté pan, heat the olive oil. Add the shallots and sauté for about 2 minutes, or until translucent.
Add 1 bottle clam juice and and the white wine and stir to combine. Let cook for 2-3 minutes.
Add clams and cook for another 2 minutes, or until mostly open.
Boil Chickapea pasta for 4 minutes. Remove promptly from water when done, saving a cup of pasta water for later use.
Add shrimp and 1/2 stick butter and cook for 2-1/2 minutes.
Add the Nduja to the pan and stir to combine well.
Add pasta and stir some more. (If you feel there is not enough liquid in the pan, add a bit of your reserved pasta water and stir.)
Serve and enjoy!