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A lovely summer entertaining dish.
Bring some well salted water to the boil and cook pasta for the recommended time.
Heat the oil a fry pan and gently sauté garlic until softened, add garlic chives and chili and cook for a few minutes more.
Turn up the heat and add the cockles and white wine, put a lid on the pan and cook for a few minutes shaking pan occasionally.
Once all the cockles are open sprinkle with parsley and keep warm.
Drain pasta and add to pan with cockles and mix well.
Serve on large platter with some crusty bread and a glass of white wine.
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