Makes 4 Servings
2 ½ quarts unshelled fresh shelled garbanzo bean (about 2 cups shelled)
1 bunch (5-10 pieces) local wild spring onions or scallions, sliced
1 to 4 dry arbol chile, depending on desired spiciness
1 ½ pounds cleaned rock shrimp (about 30 pieces)
¾ cup extra virgin olive oil
1 pound fresh fettuccini (preferably one made from chickpea flour)
Toss garbanzo beans with ¼ cup of extra-virgin olive oil and char in a hot cast iron pan or on a grill until very dark. Remove from heat and allow to cool. Once cooled, open the pods and harvest the ceci beans inside. Discard the pods and set aside the ceci to use later.
Bring 6 quarts of water to boil and add 2 tablespoons of salt.
In a large sauté pan over medium-high heat, heat ¼ cup of the olive oil until the oil begins to ripple. Season the rock shrimp with salt and pepper and add it to the hot oil along with the dry arbol chile(s). Cook the shrimp for about two minutes, then add the charred garbanzo beans and wild spring onions. Take the shrimp off the heat and add pasta to boiling water. Cook pasta until it is one minute shy of al dente (for fresh pasta, cook only 1-2 minutes total). When pasta is almost cooked, return the shrimp to heat, add two ounces of pasta water to the sauté pan and stir for one minute, until incorporated. Add the cooked fettuccine to the sauté pan and toss, allowing the sauce to emulsify and coat the noodles.
Drizzle with the last ¼ cup of extra-virgin olive oil and serve immediately.