4 tablespoons extra virgin olive oil
1 large red Bermuda onion - sliced
4 cloves of garlic - sliced
3 ounces prosciutto - diced
1-1/2 pounds tiny clams (preferably little necks)
1 cup dry white wine 1 cup chicken stock
1 pinch saffron
1-1/2 cups purchased Marinara sauce
1 tablespoon hot chili flakes
1 pound Gemelli pasta - cooked al dente
1 bunch stemmed Italian parsley - chopped
Salt to taste

In a large heavy pot, heat olive oil over medium high heat. Add onion, garlic and prosciutto and sauté until softened. Add clams, white wine, saffron, chicken stock and tomato sauce and bring to a boil.