How to prepare: Salad of rice, clams and cherry tomatoes
To prepare a salad of rice, clams and cherry tomatoes, start rinsing the clams under running water. Collect them in a large salad bowl and cover them with cold water and salt. Leave them to soak for at least 30 minutes. Boil the rice in plenty of moderately salted water. Drain it, drain it carefully and spread it out on a clean kitchen towel to dry and cool. Drain the clams and rinse them again, then collect them in a large pan with the wine and half a chilli pepper. Place the container on the fire and sauté the clams over high heat. As the valves open, withdraw them on a plate. Eliminate those that, in the end, remain closed.
Strain the cooking liquid, then remove part of the shellfish from the shells and collect them in a bowl. Pour the filtered cooking liquid into a pan, add the peeled, seeded and diced tomatoes, and cook for 5 minutes.
Then add the molluscs, with or without shells, mix gently and immediately remove from the heat. Let it cool to room temperature. Finely chop the parsley, so as to obtain a couple of tablespoons.
Transfer the rice, well shelled, to a salad bowl. Add shellfish and tomatoes, season with two rounds of raw oil, a pinch of pepper and the chopped parsley. Mix very gently and let the rice salad, clams and cherry tomatoes rest for ten minutes in a cool place before serving.