To prepare the tagliatelle with chickpea cream and clams, start by purging the clams. Rinse them under cold running water, then gently tap them against a work surface to check for and expel any lingering sand.
In a bowl, dissolve a pinch of salt in water, submerge the clams, and let them soak for 1 hour.
After this time, finely chop the parsley and set it aside. In a saucepan, heat a drizzle of extra virgin olive oil, add one clove of garlic, and let it brown lightly. Add the chickpeas, a glass of water, and a pinch of salt, then let simmer for about 20 minutes.
Meanwhile, in a separate skillet, brown the second clove of garlic with a drizzle of olive oil. Remove the pan briefly from the heat and add the well-drained clams.
Return the skillet to high heat and cover with a lid. Let the clams cook until they open; as soon as they have all opened, discard the garlic clove and turn off the heat.
Once the chickpeas are cooked, discard their garlic clove as well. Transfer about one-third of the chickpeas to a bowl and set them aside. Blend the remaining chickpeas in the pan with an immersion blender until a smooth cream forms.
Stir the reserved whole chickpeas into the cream, then add a pinch of black pepper, the clams, and their strained cooking liquid.
Add a portion of the chopped parsley. Meanwhile, cook the tagliatelle in a large pot of boiling, lightly salted water. Drain the pasta about 1 minute before it reaches al dente, then transfer it directly into the skillet with the chickpea cream and clams.
Finish cooking the pasta in the sauce over low heat, toss with a little more chopped parsley, and serve your tagliatelle with chickpea cream and clams immediately.
