(makes 2 servings):
18 littleneck clams
2 oz white wine (Orvieto, Soave)
1 cup water
6 sprigs italian parsley
3 clove garlic
crushed red pepper
fresh ground black pepper
2-3 slices prosciutto, sliced into ribbons.
3 Tbsp Monini Olive Oil
8 Ounces linguine fini
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
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.