Name: Pasta e Ceci con Vongole
Yield: 4 Servings
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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