Pasta Croccante e Liscia con i Ceci (Ciceri e Tria)

• 8 ounces dried chickpeas
• 2 tablespoons coarse sea salt, plus additional as needed
• 1 large branch of rosemary
• 1 large bay leaf
• 3 fat cloves garlic, unpeeled and crushed
• 10 ounces freshly made pasta all uovo, egg pasta, cut into 1-inch ribbons (or use a batch of just-made mugnaia (see page 38)
• 1/2 cup extra-virgin olive oil
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
• 3 fat cloves garlic, peeled and crushed
• 1/2 cup blanched almonds, toasted and coarsely chopped

1. Rinse the chickpeas in cold water, place them in a large pot, and cover them with cold water.
2. Add 1 tablespoon of the sea salt to the pot and bring the chickpeas to a simmer.
3. Cover the pot and permit the chickpeas an hours rest.
4. Drain the chickpeas, covering them anew with cold water, adding the remaining 1 tablespoon of salt, the rosemary, the bay leaf, and the unpeeled garlic.
5. Bring to a gentle simmer and poach the chickpeas until they are tender but still holding their shape.
6. Drain the chickpeas, conserving a 1/2 cup or so of their cooking liquid.
7. Set them aside.
8. Cook the pasta in abundant boiling, sea-salted water to al dente.
9. Drain it but leave it somewhat wet and return it to its cooking pot.
10. In a large saute pan over a medium flame, warm the olive oil, perfuming it with the crushed chile and then softening the garlic, permitting it to take on some light color before discarding it.
11. Let the chile remain.
12. Saute half the pasta in the scented oil, tossing it about until it is crisp.
13. Remove the pasta to a large, shallow bowl.
14. Add the chickpeas and the remaining pasta to the saute pan, along with the reserved cooking liquids from the chickpeas, tossing the mixture about for a few seconds to warm before adding it, along with the pan juices, to the pasta in the bowl.
15. Toss again with the toasted almonds.
16. The dish should be quite warm when presented.

chickpeas, salt, rosemary, bay leaf, garlic, pasta, extravirgin olive oil, pepper, garlic, blanched almonds

Taken from www.epicurious.com/recipes/food/views/pasta-croccante-e-liscia-con-i-ceci-ciceri-e-tria-391008 (may not work)