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