Leave the clams to soak in salty cold water for a couple of hours so that they will release any sand they have in them. Then rinse them well under the tap.
In a large pan, fry the garlic cloves with 1 tablespoon of olive oil. Then add the clams, a splash of white wine, cover them up and cook on a high heat for a few minutes until they open. Take them out of the pan; strain the pan juices through a fine sieve and keep to one side.
Cut the cherry tomatoes into halves and cook them in the same pan with a couple of spoons of olive oil for 7 to 8 minutes. Add a few leaves of fresh basil and stir them in.
Then add the cooked clams with their juices and stir them well into the cooked tomatoes adding a dash of olive oil as well.
Cook the pasta in boiling salted water two minutes less than it says on the packet. Drain and stir it in the pan with the tomato sauce for a couple of minutes over a high heat. Garnish with a few basil leaves.