Gambas al Ajo con Judías Blancas y Tomates Estallados

Ingredientes

1. 1

   Put the tomatoes into a large nonstick frying pan over a medium-high heat. Cook for 8 to 10 minutes, shaking the pan now and then, until they burst and begin to char.

2. 2

   Peel and finely slice the garlic. Push the tomatoes to one side of the pan and add the anchovy oil to the empty side. Add the anchovy fillets and garlic and cook for 1 minute, until the garlic softens and the anchovies dissolve into the oil.

3. 3

   Tip in the butter beans along with their juice and stir everything together. Simmer for 3 minutes until the sauce thickens around the beans. Pick most of the basil leaves and stir them through, keeping a few small ones back. Season to taste.

4. 4

   Heat a grill pan over a high heat. Brush the prawns with olive oil, season with salt and pepper, and grill for 2 to 3 minutes on each side until opaque and lightly charred.

5. 5

   Brush the sourdough with oil and toast it in the same grill pan until golden on both sides.

6. 6

   Spoon the beans into bowls and pile the prawns on top. Scatter over the reserved basil and a pinch of chilli flakes, and serve the toast alongside for scooping.