Spaghetti With Clams and Sun Gold Tomatoes

Spaghetti alle vongole signals summer to me in a way that no other pasta dish can. Instantly, I'm transported to a golden hour vista where I'm enjoying the pasta alfresco in a sundress, with a crisp white or the last of a spritz within arm's reach. Here I conjure the quintessential warm-weather pasta with its briny clams and garlicky broth and throw in juicy Sun Gold tomatoes to add the perfect pop of sweet acidity. Give yourself enough time so that the clams get a good soak to rid them of any sand; swish some salt in a bowl full of water until dissolved and let the clams hang out for about 15 minutes. If the bottom of the bowl is full of grit, repeat the process; otherwise, carefully lift the clams from the saltwater (being careful not to disturb the sediment at the bottom) and place them in a colander until ready to use. Don’t be shy with the torn basil—it makes the dish taste like summer in a bowl.