Risoni with Cherry Tomatoes, Prawn and Vongole
If you’re craving a seafood-packed pasta that’s both fresh and flavourful, our Risoni with Cherry Tomatoes, Prawns & Vongole by Silvia Colloca is the perfect choice. This Italian-inspired dish combines al dente risoni pasta with plump prawns, sweet cherry tomatoes, and delicate vongole (clams) in a garlic-infused sauce. It’s light yet satisfying, ideal for a quick weeknight dinner or an elegant weekend feast.
Packed with the best of the sea, this recipe is simple to prepare but rich in flavour, and with San Remo’s risoni, you’ll have the perfect texture to bring everything together.
Silvia Colloca’s Risoni with Cherry Tomatoes, Prawns & Vongole is a fresh and delicious seafood pasta that brings the flavours of the ocean to your table. With a few simple ingredients and expert tips, you can create a dish that’s light yet satisfying, perfect for any occasion. Whether you’re a beginner or an experienced cook, this recipe is sure to impress. Explore our range of premium pasta products and discover more delicious recipes at San Remo
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prep time5minuti
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cook time15minuti
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serves4people
Ingredients
Method
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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.
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Over medium heat in a large heavy-based pan, heat olive oil and add garlic, chilli and parsley stalks and cook for 1 minute.
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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.
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Add boiling water to the pan until the risoni is submerged, and season with salt. Cook for 6 minutes.
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Add prawns and vongole, stir well and cook for a further 2 minutes until pasta is al dente, then remove from heat.
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Salt to taste, and serve hot with chopped parsley leaves and a touch of chilli oil if desired
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Serve and enjoy with friends and family!
Tips & Tricks
- Cooking Tips for Beginners: Overcooked prawns and clams can become rubbery. Prawns should turn pink and opaque, while clams will open up in the pan. Keep an eye on them to ensure they’re cooked perfectly. Always reserve some pasta water before draining. It’s rich in starch and can be added to your sauce to make it creamy and help the sauce stick to the pasta. Fresh, high-quality prawns, clams, and tomatoes will elevate the dish. If possible, buy seafood from a trusted, local seafood shop. This is a quick dish, so having all your ingredients prepped and ready (garlic minced, tomatoes halved, seafood cleaned) will make the cooking process much smoother.
- Achieving the Perfect Sauce Texture: Adding a small amount of reserved pasta water to the pan helps create a smooth, cohesive sauce that clings to the pasta without being overly thick. Let the cherry tomatoes soften just enough to release their sweetness without turning into mush. You want them to hold their shape and provide bursts of flavour. White wine adds acidity and depth to the sauce, balancing out the richness of the prawns and clams. Simmer it for a minute or two to cook off the alcohol while preserving the bright flavour.
- Common Mistakes to Avoid: Risoni (also called orzo) should be cooked al dente. Overcooked pasta can become mushy and lose its texture, making the dish less satisfying. Pasta water is the secret to a well-emulsified sauce. Don't skip this step. Without it, your sauce may lack cohesion. Make sure to discard any clams that don’t open during cooking. They are not safe to eat and can negatively impact the dish’s flavour. When cooking seafood, avoid overcrowding the pan. Cook the prawns and clams in batches if necessary to allow them to sear properly and avoid steaming.
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