Portuguese-Style Linguine with Clams, Chorizo and Tomatoes

• 1 tablespoon extra-virgin olive oil
• 3/4 pound chorizo, sliced 1/4 inch thick
• 1 large onion, thinly sliced
• Pinch of cayenne pepper
• 2 dozen littleneck clams, scrubbed
• 4 medium tomatoes, coarsely chopped
• 4 garlic cloves, minced
• 1/2 cup shredded basil leaves
• 1 cup dry white wine
• 3/4 pound linguine
• Salt and freshly ground pepper

1. Preheat the oven to 450.
2. Heat the olive oil in a large, deep ovenproof skillet.
3. Add the chorizo and onion and cook over moderate heat, stirring occasionally, until the onion softens and the chorizo begins to brown, about 5 minutes.
4. Stir in the cayenne.
5. Arrange the clams in the skillet and scatter the tomatoes, garlic and 1/4 cup of the basil on top.
6. Add the wine and roast in the oven, uncovered, for 5 minutes.
7. Stir the clams and roast for about 20 minutes longer, or until most of the clams have opened.
8. Meanwhile, cook the linguine in a pot of boiling salted water until al dente.
9. 3.
10. Drain the pasta and transfer it to a large serving bowl.
11. Pour the chorizo clam sauce over the linguine, season with salt and pepper and toss to combine.
12. Garnish the linguine with the remaining 1/4 cup of basil and serve.

extravirgin olive oil, chorizo, onion, cayenne pepper, littleneck clams, tomatoes, garlic, basil, white wine, linguine, salt

Taken from www.foodandwine.com/recipes/portuguese-style-linguine-with-clams-chorizo-and-tomatoes (may not work)