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Italian Cockle Soup

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Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

  • 2 quarts cockles, fresh and very well washed
  • ¾ pint water
  • ¼ pint

Method

Open the cockles by boiling fast, covered, in a large pan with ¾ pint water. Shake the pan a couple of times and remove the cockles when they have all opened. Strain the liquid scrupulously through a damp cloth, while you prepare the rest of the soup. In another large pan heat the oil, add garlic, parsley, anchovies and wine. Let it simmer five minutes, add the tomato purée, diluted, or tomato

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