Add the garlic and sizzle for 1 min, then tip in the tomatoes.

Simmer until everything becomes thick, making sure you stir occasionally so it doesn’t burn on the bottom of the pan – this will take 15-20 mins.


2)Once the tomatoes have had about 10 mins, cook the pasta in a big pan of salted water until just cooked – this will take about 10 mins – then drain.

When the tomatoes and wine have reduced to a thick sauce, throw the cockles into the pan, stir once, cover with a lid and turn the heat up to max.

Cook for 3-4 mins until all the cockles have opened, then stir again.

Turn off the heat and stir through the pasta with the extra virgin olive oil until everything is coated.

Try a strand of pasta and season with salt to taste.

Bring the pan to the table with a separate bowl for the shells, and serve straight from the pan.