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