Preheat oven to 300°. Combine 1 lb cherry tomatoes halved and 1 tbsp olive oil, tossing to coat. Arrange on a jelly-roll pan. Thinly slice 1 garlic clove; sprinkle over tomatoes. Bake for 1 1/2 hours or until tomatoes are slightly shriveled. Set aside. Heat 1 tbsp olive oil over med-low heat. Add 2 garlic cloves, minced and 1/4 tsp crushed red pepper; cook 2 min. Increase heat to med-high; stir in 1/2 cup dry white wine. Add 48 clams; cover and cook 7 minutes or until clams open. 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. Add tomatoes, 2 tbsp minced fresh flat-leaf parsley, 2 tbsp minced fresh basil, and 1/4 tsp salt; bring to a simmer over med heat. Reserve 24 clams in shells. Remove remaining clams from shells; add all clams to skillet. Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and clam mixture. Serve immediately.