Pasta e Ceci con Vongole

Pasta e Ceci con Vongole
Photo by Pornchai Mittongtare

Ingredients

  • 1 ¾ pounds small clams (such as Manila)
  • 1 6-inch-long fresh rosemary sprig
  • 1 cup dried garbanzo beans (chickpeas)
  • 6 tablespoons extra-virgin olive oil
  • 3 garlic cloves
  • ¼ teaspoon dried crushed red pepper
  • 1 cup ditalini or other short hollow pasta

Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cl...

View full recipe at Epicurious

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