Pasta e Ceci con Vongole

Ingredients for Pasta e Ceci con Vongole

• 240ml dried garbanzo beans (chickpeas

• about 200g )

• 6 tablespoons extra-virgin olive oil, divided

• 3 garlic cloves, peeled, divided

• 1 6-inch-long fresh rosemary sprig

• 1/4 teaspoons dried crushed red pepper

• 800g small clams (such as Manila)

• 240ml ditalini or other short hollow pasta (about 140g )

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 950ml water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 120ml fuls, about 2 hours. Discard rosemary sprig. Transfer 240ml garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.

Heat remaining 45ml oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and 60ml water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 850ml water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.

Ladle soup into bowls and serve.

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