Emeril'S Linguini And Clams

• 1 pound linguine, or spaghettini
• 2 tablespoons olive oil
• 3 ounces chorizo, diced
• 1/2 cup finely chopped yellow onions
• 3 tablespoons thinly sliced garlic
• 2 teaspoons chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 pound Little Neck clams, scrubbed and purged in water
• 3/4 cup dry white wine
• 1/2 cup clam juice
• 1/2 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely chopped fresh parsley leaves
• 1/2 cup finely grated Parmesan

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.
2. In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes.
3. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.

linguine, olive oil, chorizo, yellow onions, garlic, fresh oregano, salt, red pepper, clams, white wine, clam juice, heavy cream, lemon juice, extravirgin olive oil, parsley, parmesan

Taken from www.epicurious.com/recipes/member/views/emerils-linguini-and-clams-51362491 (may not work)