Grilled Razor Shells

Cannello in Gratella

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 20 razor shells
  • 1 cup white breadcrumbs
  • 2 tablespoons finely chopped parsley
  • 1 clove garlic, finely chopped
  • juice of ½ lemon
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • lemon wedges for serving


    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.