A Pound Of Spaghetti

Three 6 1/2 Ounce Cans Of Minced Clams (With Clam Juice)

A Tablespoon Of Diced Spanish Chorizo Sausage

A Tablespoon Of Finely Diced Shallot

A Minced Garlic Clove

Two Tablespoons Of Finely Chopped Fresh Italian Parsley

A Teaspoon Of Dried Oregano

1/4 Cup Of Dry White Wine (Select One That You Would Drink)

The Juice Of A Lemon

Four Tablespoons Of Olive Oil

1/4 Teaspoon Of Crushed Red Pepper Flakes

A Teaspoon Of Sea Salt

Add the chorizo sausage and two tablespoons of olive oil to a 3 inch deep, 14 inch pan. Put the pan on low heat. Cook the chorizo sausage until it is crispy on all sides. Remove the chorizo sausage to a plate lined with a paper towel to drain.

Add the shallot, the garlic, the oregano, the sea salt, and the crushed red pepper flakes to the chorizo flavored olive oil. Cook for two minutes. Add the white wine. Scrape the bottom of the pan to remove any of the brown bits that have accumulated. Add the clams and the clam juice. Stir well. Simmer on low heat stirring occasionally.

In the meantime, cook the spaghetti in a pot of salted, boiling water according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta well in a colander.

Add the spaghetti, the reserved pasta cooking water, the lemon juice, the parsley, and two tablespoons of olive oil to the clam sauce. Cook while stirring for three minutes. Turn off the heat and serve. Garnish the spaghetti with the crispy chorizo sausage bits.