Clam And Chorizo Linguine

• 1 2/3 lb clams, rinsed
• 13.5 oz linguine pasta
• 1 tbsp olive oil
• 6 oz chorizo, sliced thinly
• 2 cloves garlic, minced
• 2 None red chilies, sliced thinly
• 9 oz cherry tomatoes, halved
• 1/4 cup small fresh basil leaves
• 1/4 cup extra virgin olive oil

1. Soak clams in cold water for 1 hour then drain.
2. Cook pasta in boiling salted water until al dente then drain. Return to pan.
3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chorizo until crispy. Remove from pan using a slotted spoon.
4. Add clams to pan, cover and cook for 3 mins, or until clams open. Push clams to 1 side of pan. Add garlic, chilies and tomatoes. Cook for 2 mins, or until fragrant and softened.
5. Add pasta, basil and extra virgin olive oil. Toss gently to combine. Serve immediately.

clams, linguine pasta, olive oil, chorizo, garlic, red chilies, cherry tomatoes, fresh basil, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37677 (may not work)