Charred Corn Clam Pasta With Tomatoes

Ingredients

• 8 to 10 ounces ounces dried linguine, spaghetti, bucatini, or other thin, long pasta (about half of a standard 16-ounce package—you can eyeball this amount)
• Kosher salt
• 2 tablespoons olive oil, plus more for the pasta
• 2 ears of corn, kernels removed from the cobs (about 2 cups)
• 1 pint grape or cherry tomatoes
• 2 scallions, light green and white parts only, sliced and divided
• 1/2 teaspoon red pepper flakes, or more as desired
• 3 pounds littleneck clams (about 24 to 30 clams), cleaned very well to remove grit (see author notes)
• 1/2 cup dry white wine
• 2 cups baby arugula
• 1/2 cup fresh basil, mint, or parsley leaves and tender stems, roughly chopped or torn
• 1 lemon, cut into wedges, for serving (optional)

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