1 and 1/4 cup GEM Olive Oil
2 Tbsp Garlic, sliced
2/3 cup Pine Nuts
3 oz Prosciutto, diced
2 lb Manila Clams
3 Tbsp Parsley, chopped
as needed Crusty Bread
to taste Salt and Pepper
1) Heat the Gem Olive Oil and garlic in a large heavy skillet. Add the pine nuts and prosciutto and cook, stirring until the nuts just begin to color, about 2 minutes.
2) Add the clams and salt and pepper, cover the skillet and cook until the clams open, about 4-7 minutes. Discard any clams that don’t open.
3) Plate remaining clams and garnish with parsley. Serve with bread.