Ingredients
1 pound linguine
2 tablespoons olive oil
3 ounces chorizo diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 can clams with juice
1 pound Shrimp
3/4 cup dry white wine
1/2 cup heavy cream
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped fresh parsley leaves
1/2 cup finely grated Parmesan

Instructions
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 and shrimp, cover, and cook about 5 minutes. 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.