Sauté sliced garlic (4 cloves) and crushed red peppers in olive oil. Add 3-4 slices prosciutto, 2 lbs of clams (we like Manilla best but they aren't as easy to fine in the summer), a handful of chopped parsley, juice of 1 lemon and 3/4 cup of wine, raise the heat to high and cover the pan. Steam the clams for about 8 minutes until they all open. Add the strained pasta (today I used a combo of spinach and wheat noodles) into the pan along with a good sized knob of butter and more chopped parsley. Give the noodles a good toss around over low - medium heat and serve.
Happy Birthday Honey