Ingredients

Servings 6

• ⅝ lb chickpeas
• 3 oz extra virgin olive oil
• 1 clove of garlic
• 1 sprig parsley
• 1 ¼ lb langoustines, fresh
• ⅝ lb clams
• white pepper
• salt

Preparation

30 minutes preparation + 20 minutes cooking

Boil chickpeas after soaking them in salted water at least overnight, then mash and set aside.
Peel prawns and sauté in oil for a few minutes, then open the clams over the heat and season with parsley and pepper.

Pour the mashed chickpeas into individual bowls, then arrange the prawns and opened clams with their shell on top, then sprinkle on some chopped parsley and drizzle with a little extra-virgin olive oil.

To accompany this dish you can serve toasted slices of homemade bread.