Hello! It's the beginning of a new week and we are about to welcome the month of August. Summer season is flowing smooth and we like the tastes it suggests for inspiration. For those who love sea fruits, this is an exquisite dish that puts together the ancient simple tastes of typical orecchiette pasta made with very good quality, local Senatore Cappelli flour, chickpeas and fresh mussels.

As for the fresh mussels, you can choose to buy already prepared sea fruits to cook or you can carefully do it by yourself, brushing and washing their shells very well and leaving them in a pan, on the stove, for a few minutes to let them open. Then, carefully, remove those mussels from the shells that spontaneously opened. Save their own filtered clean water for later.

Time to prepare the special seasoning for orecchiette pasta. Fry chopped garlic lightly in extra virgin olive oil, add some pulpy cherry tomatoes and chopped sweet pepper. Add the mussels after a couple of minutes and keep on cooking gently. Slowly, add their own water too. Add already cooked chickapeas. In the end, flavor with cayenne pepper, turmeric, lemongrass, fresh parsley.

Cook orecchiette pasta into boiling salt water for 4 or 5 minutes. Add a couple of spoons of that boiling water in the pan where you cooked the mussels, in order to keep them moist and a bit creamy. As soon as orecchiette taste "al dente", add drained pasta in the pan and mix all together with the mussels for a couple of minutes..

Enjoy this delicious dish warm or fresh and keep on enjoying Summer and the new week.