• Fast

Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 3/4 pound chorizo, sliced 1/4 inch thick
3. 1 large onion, thinly sliced
4. Pinch of cayenne pepper
5. 2 dozen littleneck clams, scrubbed
6. 4 medium tomatoes, coarsely chopped
7. 4 garlic cloves, minced
8. 1/2 cup shredded basil leaves
9. 1 cup dry white wine
10. 3/4 pound linguine
11. Salt and freshly ground pepper

Directions

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