Place a large saucepan on stovetop and turn heat to medium, add olive oil to pan and once heated, add garlic, lower heat if as you don’t want garlic to burn. Add cleaned clams and shrimp to pan under medium heat. Season with salt and pepper and chili flakes if you like it spicey! After 30-60 seconds add wine. Stir. Bring to a boil, then reduce heat to a simmer and cover pan. After about 3 minutes, stir again. Once the clams are opened and the shrimp are translucent, turn off heat. Cut the prosciutto in small pieces and add to shrimp and clams. (you can certainly leave the prosciutto out but it adds a nice taste).
In the mean time, in a large pot of salted boiling water, add pasta and cook 1 minute less than box instructs (for el dente pasta). When done, drain pasta and reserve about a ½ cup of pasta water.
Add the pasta to the pan with the shrimp and clams, toss and then add a handful of arugula, mix and if you want a little more liquid you can add some pasta water at this point.
Feel free to sprinkle with parmesan cheese!
Transfer to serving platter or individual bowls and enJOY!