Rinse the clams well in salted water, scrubbing them together with your hands.

Place the clams in a skillet with one garlic clove, some parsley, and half the white wine. Cook until all the shells have opened and the clams have released their juices.

Set the clams aside and strain the cooking liquid through a paper towel to remove any sand.

In the same skillet, sauté the other garlic clove in a drizzle of olive oil. Add the cherry tomatoes, cut in half. Deglaze with the remaining white wine, then add the strained clam liquid.

Meanwhile, bring a pot of water to a boil. Add salt and cook the spaghettoni for half the time recommended on the package.

Halfway through cooking, transfer the spaghettoni to the skillet to finish cooking, adding pasta water as needed, stirring frequently as you would for risotto.

Once the pasta is cooked, add the clams in their shells and toss everything together with a generous sprinkle of chopped parsley. Serve immediately.