Pasta e Ceci con Vongole

Ingredients

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