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