Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

Ingredients

• 1 pound cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, divided
• 1/4 teaspoon crushed red pepper
• 1/2 cup dry white wine
• 48 littleneck clams, scrubbed
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced fresh basil
• 1/4 teaspoon salt
• 3/4 pound uncooked spaghetti

Preparation

1. 1. Preheat oven to 300°.
2. 2. Combine tomatoes and 1 tablespoon olive oil, tossing to coat. Arrange tomatoes, cut side up, on a jelly-roll pan. Thinly slice 1 garlic clove; sprinkle over tomatoes. Bake tomato mixture at 300° for 1 1/2 hours or until tomatoes are slightly shriveled. Set aside.
3. 3. Mince remaining 2 garlic cloves. Heat remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Add minced garlic and red pepper to skillet; cook 2 minutes or until garlic and pepper sizzle. Increase heat to medium-high; stir in wine. Add clams; cover and cook 7 minutes or until clams open. Using tongs, remove clams from skillet; reserve liquid. Discard any unopened shells. Strain liquid through a fine-mesh sieve lined with cheesecloth into a bowl; discard solids. Wipe skillet clean; return liquid to skillet. Add tomatoes, parsley, basil, and salt; bring to a simmer over medium heat. Reserve 24 clams in shells. Remove remaining clams from shells; add all clams to skillet.
4. 4. Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and clam mixture. Serve immediately.