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)

Description

Pasta And ChickPea Soup With Clams Roman Osterias Served This Dish Every Tuesday. It's An Unusual Way To Combine Ingredients From Land And Sea...

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