Fettuccine with cockle sauce and fresh cooked prawns

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Tony Sargeant says that this a delicious and easy dish to cook – providing that you can buy live cockles. The UK is surrounded by cockle beds and yet unless you are lucky enough to live close to a fish market you will find it hard to find them. These cockles in the shell were bought by Anthony Sargeant from Pearce’s in Birmingham Bullring Indoor Market. Cook them like Moules Mariniere and reserve the wonderful juices to create a creamy saucy – here some fresh prawns (again a revelation if you have only eaten frozen ones) are added to the sauce and used ‘in the shell as decoration.

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