Clean the mussels, then open them in a skillet over high heat with a lid.
Shell them and filter the cooking juices, keeping them aside.

Fry garlic, oil and chilli in a saucepan, then add the chickpeas with all the water and let them flavor.
Also add the water of the mussels and cook about ten minutes.

Raise half of the chickpeas and blend until a smooth cream is obtained.

Lower the dough into the remaining chickpeas and start cooking, adding more cakda water as needed.
When the pasta is almost done, add the mussels, chickpea puree and parsley and season with salt.

The pasta with chickpeas and mussels is ready, decorate with a couple of shells and fresh parsley and serve.

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