Spaghetti with Clams and Slow-Roasted Cherry Tomatoes

Spaghetti with clams and cherry tomatoes, sauteed over low heat, will be a delicious dinner for entertainment. Spaghetti with clams is a classic of Southern Italy, and tomatoes are a modern addition.
Preheat the oven to 300°.Combine the tomatoes and 1 tablespoon of olive oil, and toss to coat. Place the tomatoes, cut side up, on a jelly roll tin. Thinly slice 1 clove of garlic; sprinkle with tomatoes. Bake the tomato mixture at 300 ° C for 1 1/2 hours or until the tomatoes are slightly shriveled. Set aside.Chop the remaining 2 cloves of garlic. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes to the pan; cook for 2 minutes or until the garlic and pepper sizzle. Increase heat to medium-high; add wine. Add the clams; cover and cook for 7 minutes or until the clams open. Using tongs, remove the clams from the pan; leave the liquid out. Remove all unopened eggshells. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a bowl; remove any dry residue. Wipe the pan dry; return the liquid to the pan. Add tomatoes, parsley, basil and salt; bring to a boil over medium heat. Leave 24 clams in the shells. Remove the remaining clams from the shells; add them to the pan.Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and clam mixture. Serve immediately.