Tripoline with chickpeas and clams

INGREDIENTS for 2 people

200 gr of tripoline;
160 gr of chickpeas;;
350 gr of clams;
a glass of white wine;
1 celery
1 carrot
1 onion
A bunch of parsley
1 fresh chilli pepper

METHOD

Soak the dried chickpeas overnight, then cook with diced vegetables. Open the clams in a pan and brown them with a clove of garlic, chilli and chopped parsley. Simmer with white wine until reduced and cover. Once the clams are open, add the chickpeas and drain the pasta. Add a little olive oil and chopped parsley.