Recipe: Razor Shells Pasta

February 18, 2017

Not so long ago I found fresh razor shells at my supermarkets and I challenged my Darling to cook them and eventually to replicate the taste from the ones you can buy at La Mer du Nord. As you can imagine, the challenge was quickly accepted and soon after, a recipe was created...

 

When I bought the razor shells, I really felt like we were taking part in a cooking challenge, like the Master Chef where you get an ingredient and need to develop a recipe around it. We thought about which other ingredients would compliment the taste of seafood and we also tried to remember our previous restaurant experiences. This process led us to brainstorm about veggies and aromatics and we ended up with a short list to work with...

 

In this recipe you will need:

 

  • 4-5 cherry tomatoes, diced

  • 15 razor shells

  • A bundle of coriander (we use the packaged ones)

  • 6-8 garlic cloves

  • Salt & pepper

  • A dash of lemon juice

  • A pinch of basilica & tarragon

  • Pasta

 

The steps:

  1. As in all recipes, you will have to dice first the veggies and aromatics: the cherry tomatoes, coriander, garlic cloves, basilica and tarragon. Once this step is done heat a spoon full of olive oil in a saucepan.

  2. Once your pan is warm, throw in the garlic and let it roost for a few minutes, steering regularly. 

  3. Then add the cherry tomatoes and let them get tender before adding the razor shells.

  4. Let the mixture simmer on medium heat until the shells render the water they contain. 

  5. Throw in the basilica and tarragon, salt and pepper and the lemon.

  6. When it turns fragrant and the razor shells are cooked, add the coriander and take the pan out of the heat. 

  7. If the juice is too liquid for you, you can always bind it with maïzena or cornstarch. Never hesitate to season here and there if needed.

While you are preparing your razor shells, cook the pasta ;) Then enjoy!

 

 

 

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