Preparation time 10 min
1 jar of Razor Shells and its broth, 50 g of butter, saffron
1 garlic clove
2 cups of white wine
½ kg of potatoes
1 red bell pepper
1 cup of cream, 50cc of olive oil
1 chili pepper
3 tablespoons of coriander and parsley.
Heat the butter, olive oil and saffron. Add the onion, paprika, garlic and chopped tomato. Then add the white wine and the broth with the pre-cooked potatoes. Season with salt, pepper, and coriander. Add the Razor Shells, the cream and chopped parsley.
Note: serve with croutons. If you don't have saffron, you can substitute curry for it.