Land and sea linguine

Preparation:

• Soak the chickpeas in cold water for 12 hours, then cook in a saucepan cook in the same amount of water, adding a bay leaf, for about two hours.
• At the end of cooking, put in the blender and sift in order to remove excess pulp.
• Put a drizzle of oil, the onion and chopped shallots into a pan and heat the oil.
• Add chopped basil, thyme, the cleaned mussels and clams, salt and pepper to taste.
• Cook the linguine in plenty of salted water.
• Sauté the linguine in the pan, adding some clams and mussels without shells and cherry tomatoes, when cooked and mix all together.
• Serve the lentil cream and nest of linguine nest in a dish of your choice.