British cockles- cooked on the shell

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Cooked in the style of that great classic, Moules Mariniere, by Anthony Sargeant these live British cockles (on the shell) yield a wonderful juice  to form the basis for the sauce to create a pasta vongole. It is however very difficult to buy cockles on the shell in the UK despite the fact that we are surrounded by tons and tons of them. Most cockles that are harvested go to Spain and France – it seems that British simple cannot be bothered to cook them: Mad quite mad.

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