Soak clams in cold water for 1 hour to remove any sand.

Drain the soaked clams.

Cook linguine pasta in boiling salted water until al dente.

Drain the pasta, reserving some pasta water.

Return the drained pasta to the pan.

Heat olive oil in a large frying pan over medium-high heat.

Cook chorizo in the pan until crispy.

Remove the crispy chorizo from the pan using a slotted spoon and set aside.

Add clams to the pan, cover, and cook until they open (about 3 minutes). Discard any clams that do not open.

Push the opened clams to one side of the pan.

Add minced garlic, sliced red chilies, and halved cherry tomatoes to the pan.

Cook the garlic, chilies, and tomatoes until fragrant and softened (about 2 minutes).

Add the cooked pasta, fresh basil leaves, and extra virgin olive oil to the pan.

Toss gently to combine all the ingredients.

If the sauce is too thick, add some of the reserved pasta water until desired consistency is reached

Serve immediately, garnished with the crispy chorizo.