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.
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