Ingredients

350 gm carnaroli rice

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 kg vongole, soaked in cold water for 20 minutes to remove grit, drained

200 ml dry white wine

½ cup coarsely chopped flat-leaf parsley

Finely grated rind and juice of 2 lemons

Method

Main

1.Cook rice in a large saucepan of boiling water until al dente (12-15 minutes), drain and return to pan.

2.Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes).

3.Meanwhile, heat a separate saucepan over high heat, add vongole and wine, cover with a lid and shake pan occasionally until vongole open (2-3 minutes), then remove from heat.

4.Transfer vongole with a slotted spoon to onion mixture, strain cooking liquid over vongole, add parsley and lemon rind and juice, season to taste, add to rice and stir to combine. Serve hot.

This recipe is from the May 2011 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Jason Grant

Ingredients

Method

Main

Related stories