Razor shell Soup (Veneto)
Soups
Wash 4 1/2 pounds razor-shells thoroughly in plenty of salted water. Heat 1 cup oil and gently saute 2 cloves garlic and 2 or 3 sprigs parsley, both finely chopped. Add the razor- shells and cook until the shells open in the heat.
Take the meat from the shells and put into a soup tureen. Pour over the strained cooking oil and serve with bread slices.
Serves 6
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