Clams and chickpeas pasta

• 300 gr chickpeas (garbanzo beans drained and rinsed )
• 60 gr stewed tomatoes
• 2 cloves garlic, peeled,divided
• 3 anchovies
• 1 /4 teaspoon dried crushed red pepper
• 250 gr small clams
• 150 gr. short hollow pasta
• 6 tablespoons extra-virgin olio extra vergine di oliva
• salt

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 about 40-45 minutes. Drain. Heat 6 tablespoons oil in heavy large skillet over medium-high heat. Add garlic cloves; sauté until golden, about 2 minutes and add anchoivies about 3 minutes. Add crushed red pepper and stewed tomatoes and bring to boil till their water will be completely reduced. Add the chickpeas.Separately, put clams and 1/4 cup water in a bowl; cover and cook until clams open, about 5 minutes (discard any clams that do not open). Cool clams slightly; reserve pan juices which has to be filtered.Then strain clams and clams juice into garbanzo mixture adding 3 1/2 cups 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.Season to taste with salt and pepper. Ladle soup into bowls and serve with olive oil and chopped parsley.