Ingredients:

• Mexican chorizo
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp. cayenne
• red pepper flakes, to taste
• 3 med tomatoes, diced
• 1/2 cup dry white wine
• 25 middleneck clams, rinsed
• 8 oz angel hair pasta
• 1/2 lemon, juiced
• 1/4 c chopped parsley (optional garnish)

 Directions:

• In large skillet, brown chorizo
• Bring a pot of salted water to boil (for pasta)
• Add onion & garlic to chorizo, sauté until soft
• Add cayenne and red pepper flakes, stir together and let cook one minute
• Add tomatoes and cook 1 minute; add wine and cook 2 minutes, bringing to a slow simmer
• Evenly distribute clams throughout the pan; cover and let steam over medium heat until open
• While clams cook, cook pasta for 1-2 minutes less than package instructions
• After the clams have opened, add pasta to sauce (may need to remove clams) and let cook 2 more minutes. 
• Remove from heat; add lemon juice and parsley. 
• Serve immediately.