Spaghetti With Clams and Sun Gold Tomatoes
Ingredients
- Kosher salt
- 3 lb. small clams, preferably littleneck (about 30), scrubbed
- 12 oz. spaghetti
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 8 garlic cloves, thinly sliced
- 1 cup dry white wine
- 2 Tbsp. white or yellow miso
- 12 oz. Sun Gold tomatoes, halved, divided
- 4 Tbsp. unsalted butter, cut into pieces
- Freshly ground pepper
- ½ cup torn basil, plus more for serving
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