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Pasta e Ceci con Vongole


Pasta e Ceci con Vongole Recipe

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)
Directions:
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