Yes, I made this once before last Spring, but when you make something delicious, it bears repeating.
Also, better photography this time around.
Cook clams in a covered pot with stock and white wine and a pinch of dried oregano, 5-6 minutes or until the clams open.
Strain the liquid VERY well if you want to use it as a sauce, as there will be small amounts of grit that the clams have released when they opened.
In a separate pan, sauté some pancetta or prosciutto in a bit of olive oil.
Add the sliced whites and necks of the ramps and cook on medium-low heat until fragrant. Mere moments really.
Add the (washed and dried) sliced greens of the ramps, and cook until they just wilt.
Remember, you want the ramps to be the star of this dish, complemented by the clams, prosciutto and pasta.
I went with angel hair this time as it made it easier to pick up all the small bits of the dish, but also because I could cook it IN the (well strained) liquid from cooking the clams in just 2-3 minutes, making it super flavorful pasta.
Combine everything in a hot pan, stir, and serve.
I absolutely love this dish. It's ready in minutes and packed with flavor.
Too bad it's only available for a few weeks in Spring.