Pasta e Ceci con Vongole
Ingredients
- 1 cup dried garbanzo beans (chickpeas; about 7 ounces)
- 6 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, peeled, divided
- 1 6-inch-long fresh rosemary sprig
- 1 /4 teaspoon dried crushed red pepper
- 1 3/4 pounds small clams (such as Manila)
- 1 cup ditalini or other short hollow pasta (about 5 ounces)
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