Zuppa di telline

• about 2 pounds (1 kg) telline
• 1

Rinse the telline and put them in a large pan. Cover the pan and let them open over a lively flame. Extract the mollusks from their shells, discarding any that failed to open. Strain their broth, then set the mollusks and broth aside together.

Chop together finely the anchovy, garlic, and parsley leaves. Put everything in a saucepan with the oil and sauté over medium heat for abo