Risoni with Cherry Tomatoes, Prawn and Vongole

Method

1. Rinse clams (vongole) thoroughly to remove any grit or sand before adding to a large bowl of salted cold water to soak. Discarding any shells that remain open or are cracked or smashed. Leave in the fridge until ready to use, and drain before adding to dish.
2. Over medium heat in a large heavy-based pan, heat olive oil and add garlic, chilli and parsley stalks and cook for 1 minute.
3. Once soft and fragrant, add San Remo Risoni and cherry tomatoes and stir well then add white wine, and cook for 1-2 minute until alcohol is cooked out.
4. Add boiling water to the pan until the risoni is submerged, and season with salt. Cook for 6 minutes.
5. Add prawns and vongole, stir well and cook for a further 2 minutes until pasta is al dente, then remove from heat.
6. Salt to taste, and serve hot with chopped parsley leaves and a touch of chilli oil if desired
7. Serve and enjoy with friends and family!