Clam and Prosciutto is the perfect move when you can’t eat one more bite of charcuterie just fry it instead. Briny clams, butter, olive oil, and bright white wine come together with a little heat for a pasta that feels bold, comforting, and effortless.

Featured Standouts

Prosciutto

This cured Italian ham is more than just a savory addition; it is a foundational flavor element. It imparts a crucial layer of saltiness, a delightful crisp texture when rendered, and a complex depth (umami) that expertly replaces the need for traditional additions like anchovies or excessive extra seasoning. The rendered fat also enriches the entire sauce.

Clams in Clam Juice

For a practical yet deeply flavorful approach, canned clams and their juice are utilized. The juice is vital, providing a concentrated brininess and body that builds a complex, oceanic base for the sauce without the fuss and expense of using fresh shellfish, while the clams offer texture and flavor.

Calabrian Chilis

These chilis are the key to balanced heat. They deliver a controlled, bright heat and a subtle fruitiness, contrasting beautifully with the richness of the butter and the creaminess of the cheese. They provide a necessary spark to prevent the dish from becoming too heavy.

Garlic

The classic aromatic backbone. Garlic is slow-cooked to build a sweet, pungent base. Its flavor is a primary carrier, ensuring that the aromatic depth is distributed uniformly throughout the entire sauce.

Parmesan Cheese

The final, critical component. High-quality Parmesan is used to finish the dish, providing a powerful punch of umami. Crucially, the starch and fats in the cheese help emulsify and tighten the sauce, binding it perfectly to the pasta.

TIPS & TRICKS FOR THE BEST CLAMS AND PROSCUITTO

Rendering the Prosciutto

Do not rush this step. The prosciutto must be rendered very slowly over low to medium-low heat. This ensures that it crisps evenly without burning and, most importantly, allows its fat to fully melt and infuse the cooking pan, providing the initial, indispensable layer of flavor for the entire sauce.

Deglazing with Wine

After adding the white wine (a dry, crisp variety is best), bring it to a vigorous boil. This brief, intense heat is necessary to cook off the harsh, raw alcohol flavor, leaving behind only the pleasant, concentrated acidity and fruit notes before the clam juice is added.

The Starch Insurance Policy

Always reserve significantly more pasta water than the recipe calls for or that you think you will need at least 1 to 2 cups. The cloudy, starchy water is your single most important tool for achieving a perfectly emulsified, glossy sauce. It is the “insurance policy” against a broken or dry sauce.

Marrying Pasta and Sauce

The final few minutes of cooking must happen directly in the sauce. By transferring the pasta while it is still slightly al dente (under-cooked), it is allowed to absorb the clam juice, wine, and prosciutto fat. This process ensures the pasta is fully seasoned from the inside out, leading to a depth of flavor that simply cannot be achieved by merely topping it with sauce.

Finishing with Cheese

To prevent the Parmesan from clumping, seizing, or creating an unpleasantly greasy film, it must be added only after the pan has been removed from the heat source or when the heat is set to the absolute lowest possible setting. The residual heat is sufficient to melt the cheese and emulsify it seamlessly into the sauce.

Inclusive adaptions

Pasta Substitution

Replace traditional wheat-based spaghetti with gluten-free spaghetti made from corn, rice, or a multi-grain blend. Alternatively, lentil pasta or chickpea pasta offers a protein-rich, gluten-free option that maintains a good texture. Be sure to check the pasta packaging to confirm it is certified gluten-free.

Chili Reduction

For individuals sensitive to heat, reduce the quantity of Calabrian chilis by half. For those requiring a low-heat or no-heat meal, omit the Calabrian chilis entirely. A small pinch of sweet paprika can be added for color without the spice.

For Dairy Sensitivity, Lactose Intolerance, and Vegan Options

Hard Cheese Swap: Instead of traditional Parmesan cheese, substitute with a lactose-free hard cheese, such as an aged Gouda or Pecorino Romano if dairy is tolerated but lactose is the concern.

Dairy-Free Alternative

For a completely dairy-free or vegan option, use nutritional yeast (often referred to as “nooch”). It provides a savory, cheesy flavor and umami depth.

Garlic Preparation

To reduce the need for chopping, use pre-minced garlic from a jar.For an even simpler solution, garlic-infused oil can be used in place of fresh garlic and oil, which eliminates the need for peeling and mincing while still imparting the essential flavor.

Clam Selection

Choose low-sodium canned or fresh clams. If using canned clams, rinsing them can help reduce residual sodium.

Fat and Salt Adjustment

Skip the addition of extra butter at the end of the dish, as this often contributes unnecessary sodium and saturated fat. Season the dish gradually and taste before adding any extra salt, relying instead on the flavor of the clams, herbs, and lemon.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Large pot

Sauté pan

Wooden spoon or spatula

Colander

Measuring cups

Microplane or grater

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RECIPE

Marissa Bolden

Clam and prosciutto

Clam and Prosciutto is the perfect move when you can’t eat one more bite of charcuterie fry it instead. Crisping cured meats turns them from something snacky into a real flavor base, adding salt, texture, and depth to the dish. Briny clams, butter, olive oil, and bright white wine come together with a little heat for a pasta that feels bold, comforting, and effortless.

Print Recipe Pin Recipe

Servings: 4

Ingredients Method

Ingredients

  

• 12 oz spaghetti
• 2 oz prosciutto diced
• 6 cloves garlic minced
• 14 oz canned clams drained (reserve the clam juice)
• Butter for sautéing
• Olive oil for sautéing
• 1 tablespoon Calabrian chilis minced in oil
• 1/4 cup dry white wine
• 1/4 cup reserved salty pasta water
• 1/4 –1/2 cup grated Parmesan cheese

Method

 

1. Cook Pasta: Cook the spaghetti in well-salted boiling water until it is al dente. Before draining, reserve 1/4 cup of the starchy cooking water.
2. Crisp Prosciutto: In a large sauté pan, heat a small amount of olive oil. Add the diced prosciutto and cook until it is crispy. Remove the crispy prosciutto and set it aside, leaving the rendered fat in the pan.
3. Sauté Aromatics: Add a knob of butter to the pan. Once melted, add the minced garlic and Calabrian chilis. Gently swirl the pan and cook until the mixture is fragrant (do not brown the garlic).
4. Deglaze and Simmer Sauce: Pour in the white wine and bring it to a boil, swirling the pan to deglaze. Next, add the reserved clam juice and the 1/4 cup of reserved pasta water. Reduce the heat and simmer the sauce for approximately 10 minutes, allowing it to thicken slightly.
5. Finish Pasta: Transfer the al dente spaghetti directly into the simmering sauce. Continue cooking and tossing the pasta in the pan until it is fully cooked and the sauce has reduced and coats the pasta.
6. Assemble Dish: Remove the pan from the heat. Fold in the drained clams, grated Parmesan, and the crispy prosciutto. Swirl the pan until the sauce emulsifies, thickens, and thoroughly coats the spaghetti. Serve immediately.

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