Bring 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.
