Directions

1. Preheat grill to medium. Scrub clams; soak in salted water 15 minutes. Cook pasta according to package directions. Drain and keep warm.
2. Place tomatoes, onion, garlic, oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in 13x9x2-inch reusable foil baking pan, or shape a pan out of a double layer of heavy-duty foil. Grill 10 to 12 minutes or until tomatoes and onion are tender, stirring once.
3. Drain clams. Stir clams and basil into tomatoes. Grill 7 to 9 minutes or until clams open and are thoroughly cooked, stirring once. Discard any clams that do not open.
4. Divide pasta among 4 pasta plates. Arrange clams over pasta. Stir together tomato mixture and spoon over clams and pasta. Garnish with additional fresh basil and serve with shredded Parmesan cheese, if desired.