Ingredients

1/2 cup extra-virgin olive oil

4 garlic cloves, chopped

3/4 teaspoon dried crushed red pepper

8 large leaves mustard greens, stems cut from leaves and discarded, leaves coarsely torn

4 large leaves Swiss chard, stems cut from leaves and discarded, leaves coarsely torn

4 large leaves collard greens, stems cut from leaves and discarded, leaves coarsely torn

• 1/2 pound thinly sliced prosciutto
• 40 large littleneck clams (about 8 3/4 pounds), scrubbed

• 1 pound spaghetti
• 1 lemon, halved
• 1/2 cup chopped fresh parsley

Description

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