Total Time: 50 min.Prep20 min.Cook30 min.Yield:4 to 6 servings .Level:Easy..1 pound linguine, or spaghettini2 tablespoons olive oil3 ounces chorizo, diced1/2 cup finely chopped yellow onions3 tablespoons thinly sliced garlic2 teaspoons chopped fresh oregano1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes2 pound Little Neck clams, scrubbed and purged in water3/4 cup dry white wine1/2 cup clam juice1/2 cup heavy cream2 teaspoons fresh lemon juice1 tablespoon extra-virgin olive oil1/4 cup finely chopped fresh parsley leaves1/2 cup finely grated ParmesanDirectionsBring 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.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. 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.

I generally make this for two. so obviously I don't use a lb of pasta.I like to use lots of Parmesan and clams. I will use 16-20 clams just because I like them so much. This is too easy and is delicious. If your clams haven't opened after 5-6 minutes, they are probably playing 'possum. Just stick a knife tip in them. They should open in a couple more minutes. If not, toss 'em.