Risoni with Cherry Tomatoes, Prawn and Vongole
Discover Silvia Colloca's risoni with prawn, vongole, and cherry tomatoes – a light yet indulgent dish!
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Cooking tools:
- Mixing bowl
- Stove
- Skillet
- Wooden spoon
- Colander
- Chef's knife
- Cutting board
- Refrigerator
- Plate
Ingredients
- 300g San Remo Risoni
- 500g vongole
- 4 tbsp extra virgin olive oil
- 2 garlic cloves peeled and finely chopped
- 1 chilli finely chopped (or 1/2 tsp chilli flakes)
- 2 tbps parsley stalks finely chopped
- 1 cup cherry tomatoes, mix of whole and halved
- 200ml white wine
- 12 prawns, cleaned
- salt, for seasoning
- parsley leaves, roughly chopped
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