Melt 6 T. butter in a large, covered pan over low heat

While butter is melting, finely chop 4 - 6 cloves of garlic (or more, if you like!); sauté garlic in the melted butter for a minute or two - just until it becomes fragrant.

Increase heat to medium and add 2 cups of dry white wine to the pan; stir and allow to simmer gently (uncovered) and reduce slightly for about 10 minutes while you clean your shells.

Gently add cleaned shells to the pan, cover and allow to steam in the broth for 5 - 6 minutes (allow slightly less time for smaller shells, and slightly more time for larger ones).

Slice baguettes and set out a big platter with plenty of room for the cooked shells and broth.

Place cooked, open shells (discard any that remain closed) and broth onto the platter and arrange bread slices around the outside; garnish with fresh chopped parsley. Provide a large serving spoon and small bowls to serve, and a large bowl, or individual bowls, for the empty shells.

Serve with slightly chilled Sauvignon Blanc.