Vongole or Cockles in Potacchio

• 2 kg/4½ lb vongole or cockles in their shells
• 4 cloves

Purge the vongole or cockles. Put the vongole or cockles to boil with the wine. When they are open drain them, strain and reserve the liquor. Reject half the shells and rinse the cockles to remove any remaining sand. Fry the garlic, rosemary and half the fennel until the garlic is golden. Add the tomato paste and fry until shiny, pour in the reserved cook