Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• sieve
• tongs
• cheesecloth

Directions

1. Preheat oven to 30
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.
3. Bake tomato mixture at 300 for 1 1/2 hours or until tomatoes are slightly shriveled. Set aside.
4. Mince remaining 2 garlic cloves.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium-low heat.
6. 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.
7. 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.
8. Add tomatoes, parsley, basil, and salt; bring to a simmer over medium heat. Reserve 24 clams in shells.
9. Remove remaining clams from shells; add all clams to skillet.
10. Cook pasta according to package directions, omitting salt and fat.
11. Drain.
12. Combine pasta and clam mixture.
13. Serve immediately.