Plancha knives
30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.
Serves 4
Preparation time: 20 min
Cooking time: 10 min
- 1 kg razor clams
- 1 bunch chives
- Olive oil
Virgin sauce
- 250 g pine nuts
- 1 kg French grape tomatoes
- 3 bunches fresh basil
- 3 preserved lemons
- 150 g Kalamata olives
- olive oil
- salt and pepper
1 - Prepare the sauce: roast the pine nuts. At the same time, deseed and dice the tomatoes and lemons. Chop the basil and place in a bowl. Add the olives and olive oil.
2 - Prepare the razor clams: on the plancha over high heat, add the olive oil and razor clams until they are browned. Once browned, pour in some of the sauce and remove from the heat.
3 - To serve: divide the razor clams between the plates and add the remaining virgin sauce and chives. Serve hot.
