| | Directions |
- Brown chorizo sausage with olive oil in oven safe skillet for 5 minutes over medium heat.
- Add onion, garlic, tomatoes, spices, and wine. Stir.
- Top with seafood and place in preheated oven at 425 degrees F. for 5 minutes.
- Stir and allow to cook for 20 minutes, or until shells open.
- Boil pasta and strain.
- Spoon Chorizo mixture over pasta and sprinkle cheese over individual servings.
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| Ingredients | | - |  | 2 tablespoons extra virgin olive oil |
| - | | 16 ounces Premio chorizo sausage - sliced approximately 1/4 inch thick |
| - | | 1 medium onion - quartered and sliced |
| - | | 5 cloves garlic - finely chopped |
| - | | 3 cups cherry tomatoes - quartered or chopped |
| - | | 1/4 cup dry sweet basil |
| - | | Salt |
| - | | Fresh ground pepper |
| - | | 1 1/2 cups Moscato wine |
| - | | 12 fresh little neck clams or mussels - cleaned |
| - | | Romano cheese - grated |
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