Ingredients
200 gr. Small tubes
500 g pre-cooked chickpeas
800 g Mussels
250 g cherry tomatoes
A clove of garlic
1 sprig of fresh parsley
Salt to taste.
Extra virgin olive oil to taste.

Preparation
Wash the mussels well and place them in a covered pan over a high heat and leave them to open. Remove them from the shell and set them aside in their cooking water. Prepare a mixture of garlic, parsley and chilli pepper. In a saucepan with high sides, fry the chopped mixture and add the cherry tomatoes and chickpeas.

After browning the chickpeas well, add the cooking liquid from the mussels. In the meantime, cook the Tubettini and drain them al dente. Add the Tubettini to the chickpeas and sauté for a few minutes. At this point add the mussels and leave to flavor for a few minutes with the heat off. Add some chopped fresh parsley and a good drizzle of extra virgin olive oil, and serve hot.