Step 1

Bring a large pot of water to a boil. Add the octopus, a celery stalk, a carrot, a few grains of black pepper, and 2 bay leaves. Add a glass of white wine and cook the octopus for 40-45 minutes from when the liquid returns to a boil. After 45 minutes, add 1/2 of a lemon and cook for another 5 minutes. Drain the octopus, let it cool, and cut it into chunks.

Step 2

Open the clams in a covered saucepan with 2 Tbsp. oil, an unpeeled garlic clove, and a splash of white wine. Filter the cooking liquid and set aside.

Step 3

Clean the mussels and open them in a covered saucepan with 2 Tbsp. oil, an unpeeled garlic clove, and a splash of white wine. Shell most of the mussels and clams, keeping some aside in their shells to garnish.

Step 4

For the chickpea cream: blend the chickpeas with 3/4 cup water and 1 Tbsp. oil until smooth.

Step 5

For the green sauce: chop 3 Tbsp. parsley and blend with 1/3 cup oil, 3 desalted anchovies, 1 Tbsp. pickled capers and 1/2 slice of sandwich bread, crust removed.

Step 6

For the pasta: cook the mafalde in plenty of boiling salted water. Drain 2 minutes before the cooking time indicated on the package. Transfer them to a pan with the water from the clams and a drizzle of oil. Cook on medium-low heat until al dente. Turn off and eliminate any excess liquid.

Step 7

Place 1-2 spoonfuls of chickpea cream on the plates. Top with the mafalde and complete with the octopus and shellfish (the shelled ones and those in the shells). Season with 1-2 spoonfuls of green sauce.