Get a large pot of heavily salted water to boil so it is ready for the pasta to cook in when you need.
Clean your clams thoroughly to get rid of any sand/grit. Add them to a pot along with a little water, cover and cook about 3-4 minutes until they open. You are not trying to cook them fully. Set aside.
Chop up the chorizo sausage into bite sized pieces. Heat the olive oil in a pan. When hot, add the chorizo making sure not to crowd the pan. Fry on medium heat until it starts to render its fat and develops crusty golden edges. Drain and set aside.
In the remaining olive oil and chorizo fat, add the thinly sliced shallots, garlic cloves and chilli flakes. Cook until they start to change colour.
Add the tomato paste and cook until caramelised and develops a deep rich colour. Add the fresh tomatoes and coat with the sauce. Cook until softened.
At this stage, cook the pasta as per pack instructions in salted boiling water until al dente. Save a cup of the pasta water and drain.
Add the white wine and deglaze the pan. Reduce the sauce to less than half. Then add the clams and the chorizo into the pan to cook together.
Add the drained pasta, pasta water as required to thicken the sauce and adjust seasoning as necessary. Garnish with fresh parsley.
