Grilled Razor Shells

Cannello in Gratella

Ingredients

  • 20 razor shells
  • 1 cup white breadcrumbs
  • 2 tablespoons finely chopped parsley
  • 1 clove garlic, finely chopped
  • juice of Β½ lemon
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • lemon wedges for serving

Method

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 with lemon wedges. Use also as part of antipasto di mare.