Risoni with Cherry Tomatoes, Prawn and Vongole
This vibrant risoni dish, crafted by Silvia Colloca, combines the delicate flavours of prawn and vongole with the sweet burst of ripe cherry tomatoes. The creamy texture of the risoni pasta, similar to risotto, is perfectly complemented by the seafood, creating a harmonious blend of the ocean’s freshness and the comforting warmth of the dish. The tomatoes, lightly roasted to intensify their natural sweetness, add a beautiful contrast to the briny seafood, while a hint of garlic and fresh herbs elevates every bite. Ideal for a light yet indulgent meal, this risoni with prawn, vongole, and cherry tomatoes is a celebration of simplicity and sophistication.
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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!
