1
In a large cold skillet, heat the olive oil, garlic and chile flakes over medium until the garlic starts to turn golden brown. Add the onion, celery, carrots, chorizo and oregano and cook until soft. Add the canned tomatoes and sauce and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.
2
Add the clams, return to a boil and cook until the clams just open, 5-8 minutes. Remove any clams that remain closed.
3
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
4
Divide the pasta and sauce between bowls and sprinkle with parmesan.