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4
Easy
By Susan Campbell and Caroline Conran
Published 1971
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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