Not nearly as well-known as its cousin, the dainty berberecho (common cockle), the langostillo is a special treat. Larger and meatier than berberechos, they have a long, muscular "foot", which is typically bright lobster-red or orange in color. This has earned them the nickname of "red noses" in England, where they are also enjoyed. Langostillos make a dramatic addition to a tapas spread, or perched on top of a fancy seafood salad. Usually eaten cool, with a squirt of lemon. 115gr/4oz can
Ingredients: Langostillos (Tuberculate cockles), water, salt, onion, bay leaf. IMPORTED.