3
While the rice is resting, prepare the clams. Pour a splash of extra virgin olive oil into a small saucepan over a medium heat and add the flour. Stir to combine, then add the wine and chilli, constantly stirring to bring everything together. Once boiling add the clams, then cover the pan and cook for 1 minute, giving the pan a good shake. Once the clams have all opened (discard any that do not naturally open), add the parsley and give the pan another shake to ensure all the juices and oil have emulsified together