Linguine Alle Vongole With Chorizo

• 13.25 oz linguine pasta
• 1/4 cup extra virgin olive oil + 1 tbsp
• 1 None chorizo sausage, thinly sliced
• 1 1/2 lb clams, rinsed, soaked in cold water for 1 hour to purge sand, drained
• 2 cloves garlic, minced
• 2 None long red chilies, thinly sliced
• 8.75 oz cherry tomatoes, halved
• 1 oz fresh basil leaves

1. Cook pasta in boiling, salted water until just tender. Drain.
2. Meanwhile, 1 tbsp heat oil in a large frying pan. Add chorizo and cook until crisp. Set aside. Add clams and cook, covered, for 3 mins, or until clams open. Push to side of pan and add garlic, chili and tomatoes. Cook, uncovered, for 2 mins, or until fragrant and softened. Return chorizo to pan.
3. Toss with pasta, basil and remaining oil. Serve.

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

Taken from recipes-plus.com/api/v2.0/recipes/24108 (may not work)