Ingredients

Step by step

1. In a wide pan with a tight-fitting lid, fry the garlic over a medium heat in 3 tablespoons of olive oil, stirring occasionally. When it is a lovely golden colour, add the chilli and fennel seeds. Fry for 30 seconds and then add the mussels and turn the heat to high. Add the wine, quickly cover with a lid and gently shake the pan. Steam until all the mussels have opened, around 2-3 minutes, then remove from the heat.
2. Transfer the mussels to a large bowl with a slotted spoon, leaving the juices behind in the pan. Add the chickpeas to the mussel juice and simmer gently for 8 minutes, uncovered.
3. Meanwhile, boil the pasta in plenty of salted water until al dente. Drain, reserving some of the cooking water.
4. While the pasta and chickpeas are cooking, pick the mussels from the shells, keeping the prettiest dozen or so in the shell for presentation purposes. Discard the garlic cloves when you come across them.
5. Blitz the chickpeas and sauce with a stick blender, leaving some texture in the chickpeas. Return the mussels to this pan with 2 tablespoons of olive oil, and season to taste.
6. Toss the pasta and parsley thoroughly through the sauce, adding some of the cooking water to loosen. Serve in warmed bowls.

Serve with

Best-ever garlic bread