Step 1
Partially fill a big bowl with cool water, add a handful of kosher salt, and swish along with your hand to dissolve. Add 3 lb. small clams, ideally littleneck (about 30), scrubbed; let sit quarter-hour to expel any grit. Fastidiously drain and rinse. Repeat with a recent bowl of cool water and salt. Put aside.
Step 2
Prepare dinner 12 oz. spaghetti in a big pot of boiling salted water, stirring often, till 1 minute in need of al dente. Drain, reserving 1 cup pasta cooking liquid. Set pasta apart.
Step 3
In the meantime, warmth ¼ cup extra-virgin olive oil in a medium Dutch oven over medium. Prepare dinner 8 garlic cloves, thinly sliced, stirring, till golden, about 30 seconds. Pour in 1 cup dry white wine, add reserved clams, and enhance warmth to medium-high. Cowl and cook dinner, till clams are open, about 4 minutes. Utilizing tongs, switch opened clams to a clear giant bowl. Depart unopened clams in pot, re-cover, and proceed to cook dinner, checking each 2 minutes to take away any open clams; discard any unopened clams after 10 minutes.
Step 4
Scale back warmth to medium and stir in 2 Tbsp. white or yellow miso to dissolve. Add 6 oz. Solar Gold tomatoes, halved; cook dinner, urgent often with spoon to assist break open, till among the tomatoes burst and launch their juices, about 4 minutes.
Step 5
Add 4 Tbsp. unsalted butter, lower into items, remaining 6 oz. Solar Gold tomatoes, halved, and reserved pasta and cook dinner, tossing and including reserved pasta cooking liquid ¼-cupful at a time if wanted, till pasta is al dente and has soaked up among the sauce (it would thicken because it sits). Style and season with salt and freshly floor pepper. Add clams together with any juices and ½ cup torn basil and gently toss to mix.
Step 6
Divide pasta and clams amongst bowls. Drizzle with oil and high with extra basil.
