Beans with Clams

Ingredients (for 4):

• Garlic finely - 1 tsp
• Olive oil - 2 tsp
• Onion - 300 g
• Thyme - 1 pinch
• Rosemary - 1 pinch
• Bay leaf - 1
• Pureed fresh tomatoes - 1.5 tbsp
• Salt - 1 pinch
• Clams - 160 g
• White beans - 300 g
• Fish stock - 750 g
• Pesto sauce - 2 tsp

Procedures:

1. Heat the sauce pan with olive oil, then add the garlic.

2. Lower the heat, add the finely chopped onion to the sauce pan and continue to cook until the onion has darkened.

3. Add four-fifth of the pureed tomatoes and continue to cook for 30 minutes.

4. Add the remaining pureed tomatoes and cook for 30 more minutes. Season with salt. Then remove.

5. Put the clams in a bowl and add salty water, allow to rest for one hour.

6. Heat the large sauce pan with the sofrito sauce. 

7. Stir in the white beans.

8. Add the fish stock and simmer for 15 minutes.

9. Add the pesto sauce and stir well, then add the clams and cook for 3 minutes, removing those which did not open. Season with salt and pepper.