Small Shells with Vongole, lemon & Chickpeas

Method

1. Bring a large pot of water to a boil. Once boiling, salt it generously.
2. Meanwhile, in a large, wide pan, add a generous drizzle of olive oil over medium heat. Add the garlic and chilli, and cook gently until fragrant but not coloured.
3. Add the vongole and chickpeas, then pour in the white wine, allow for the alcohol to evaporate (2 minutes), then cover with a lid and cook for 3–4 minutes, shaking the pan occasionally, until the vongole open.
   
4. Cook the pasta shells in the boiling salted water until al dente. Using a slotted spoon or small sieve, lift the pasta straight from the pot into the vongole pan, dragging some of that starchy cooking water along. Toss everything together over low heat so the pasta absorbs the sauce. Add a little more pasta water if needed to keep it silky.
   
5. Finish with lemon zest and juice, a drizzle of olive oil, and chopped parsley. Serve immediately.