They don’t have soft shells in Italy. But, they are in season in New York, so we are eating them now, before we head back to the Old Country.
Soft shells are supposed to be best when harvested during a full moon, and we’re only at half moon; but these guys we had this weekend, were soft, and plump and juicy and tasty. Served with a little lemon and parsley aioli. Yum.
Everyone has a favorite way to prepare them. What’s yours?