2  dozen Florida littleneck clams in 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 cooked 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, mix thoroughly.
Yield: 4 servings.