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Couteaux à la plancha by Christian Etchebest

A simple recipe that is rich in flavors of 'Couteau à la plancha' drizzled with virgin sauce made by chef Christian Etchebest.


  • 25 razorclams

  • 10 cl white wine vinegar

  • Olive oil

  • 2 - 3 tbsp of Sauce vierge

  • 10 cl Sauce pistou

  • 1 pinch of crushes black pepper

  • 1 pinch of Espelette pepper


Soak the razorclams in lukewarm water with the vinegar of white wine for 1 hour 30 minutes.

Drain them, then cook them on the plancha with a little olive oil. Let them grill lightly for 2 to 3 minutes (razorclams cook quickly, be careful not to overcook them).

Arrange them in 4 soup plates. Season them with the pesto, the virgin sauce, the crushed pepper and the chilli. Serve immediately.



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