Preparation

Bring pasta water to boil.

In medium sauce pan, combine wine, water, 3 sprigs parsley, 2 cloves garlic (crushed), crushed red pepper, salt & black pepper to taste, cover and bring to boil.

When broth is boiling, add clams; cover and return to boil. After 3 minutes, clams should start opening. Remove clams as they open and set aside.

When all clams are open, remove sauce pan from heat; strain broth slowly into measuring cup (2 cup pyrex works well), leaving parsley, garlic, and sand in strainer.

While clams are cooling, slice remaining clove of garlic and put in skillet with 2 tbsp Olive oil. Saute gently until garlic is lightly browned. Remove from heat.

Remove clams from their shells, rinse and drain.

Return skillet to heat, and add prosciutto ribbons. Sauté prosciutto until crisp. Remove prosciutto strips from skillet and set aside.

Add drained clams to skillet, sauté gently. Mince remaining parsley, and add half to clams. After one minute, strain broth back into the skillet. Add salt and pepper to taste. Bring to boil.

When sauce returns to boil, remove clams and lower heat. Simmer sauce while pasta is cooking.

When pasta is done, add to skillet with remaining tablespoon of olive oil and chopped parsley. Toss in reserved clams; top with prosciutto ribbons and serve.