By Alberto Varela.El Mordisco (Sevilla)

Ingredients for 4 people

600 g haricot beans
1 tomato
2 onions
Bulb of garlic
500 g clams
Ubago langostillos, 3 tins
Fish fumet
Olive oil

Method

Soak the beans overnight. Cook with the garlic (toasted previously to give it a slightly smoked flavour), an onion and olive oil. Meanwhile, stir fry the garlic, onion and tomato – peeled, deseeded. Remove the tomato when soft. Heat the clams in a little olive oil or in a finger of wine to open them. Set aside.

Whiz the stirred fry vegetables, the water from both the Langostillos de Ubago and the cooked clams in a blender to a fine texture. Add a little fish fumet and the cooked beans. Add the clams, a few langostillos cut into pieces and bring to the boil.

Brown the langostillos lightly on the grill to enhance their flavour and reserve a few for the final decoration. Serve in a bowl or soup dish and with the grilled clams and langostillos on top. Alternatively, top with a bit of pipirrana salad.