Preparation: 20 minutes
Cooking time: 5-6 minutes
25 razor clams, 100 ml white wine vinegar, Olive oil, 2-3 soupspoons sauce vierge, 100 ml pesto sauce, 1 pinch crushed black pepper, 1 pinch Espelette pepper.
Leave the clams to purge for 1 1/2 hours in tepid water with white wine vinegar.
Drain them and cook à la plancha with a little olive oil. Gently fry them for 2 to 3 minutes (clams cook quickly: take care not to overcook them).
Arrange them in 4 dishes. Season with pesto, sauce vierge, crushed pepper and Espelette pepper. Serve immediately.