Linguine Alle Vongole With Chorizo - cooking recipe

Ingredients

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

Preparation

Cook pasta in boiling, salted water until just tender. Drain.
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.
Toss with pasta, basil and remaining oil. Serve.