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.
