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1
Cut, chop and measure out all ingredients and set aside.
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2
Set the pot of salted water for the pasta on the stove to bring to a boil.
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3
While the pasta water is coming to a boil, pour the olive oil into a large frying pan over medium high heat. Add the onions to the hot olive oil and saute until they are translucent, about 5 to 7 minutes.
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4
At this point, the pasta water should be boiling so add the linguine to the pot and stir well. Reduce heat slightly and allow to boil for 9 - 10 minutes.
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5
While the pasta is cooking, add the garlic to the onions and toss quickly to heat, but do not brown.
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6
Add the chorizo to the onions and garlic and cook until the chorizo is just cooked through, breaking the meat up as it cooks.
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7
Add the white wine to the chorizo mixture and simmer about 5 minutes.
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8
Add the clams to chorizo/wine sauce and cook just until they open, about 2 to 3 minutes. Remove the opened clams from the pan and set aside. Discard any clams that did not open.
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9
Add the shrimp to the chorizo/wine sauce in the pan and cook no more than 3 minutes.
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10
Add the calamari and cook about 2 minutes more. Turn off the heat
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11
By now, your pasta should be cooked al dente. Drain the pasta and place in a large serving bowl.
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12
Add the parsley to the sauce and stir well. Add the clams back into the sauce and mix well. Immediately pour the sauce over the linguine and serve.
