Grilled Razor Shells

• 20 razor shells
• 1 cup white breadcrumbs
• 2 tablespoons finely chopped

Leave the razor shells for 2–3 hours in salted tepid water. This is to remove the sand. Open the shells with a knife, cutting the valve. Discard the empty shell.

Mix the breadcrumbs, parsley, garlic, lemon juice, salt and pepper. Divide the mixture between the shells and sprinkle with extra-virgin olive oil. Place the razor shells under a medium grill and grill for 12–15 minutes. Serve