2
dozen
Florida littleneck clams in the shell

2
cups
diced Florida tomatoes

3/4
cup
chopped Florida green onions

1/2
cup
finely chopped fresh basil

1
tablespoon
finely chopped Florida garlic

1
tablespoon
olive oil

1/2
teaspoon
black pepper

2
cups
tri-color pasta

Wash clams thoroughly under cold running water and set aside. Combine tomatoes, onions, basil, garlic, oil and pepper in large sauce pan. Place clams on top of mixture and simmer on medium heat until clams open. Add pasta and mix thoroughly.

Yield: 4 servings