Bring a pot of salted water to a boil.

Cook linguine until al dente, reserving ½ cup pasta water.

Heat olive oil in a large skillet over medium heat.

Add diced Campo Grande chorizo; cook until browned and rendered, about 4 minutes.

Remove with a slotted spoon, leaving the oil in the pan.

Add garlic, shallot, and red pepper flakes to the rendered oil.

Cook until fragrant, 1–2 minutes.

Add white wine and bring to a simmer. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit instead.

Soak the clams in ice water with 2 teaspoons wasabi for 10 minutes to purge grit and brine.

Drain and rinse under cold water.

Add clams to the pan, cover, and cook until they open, about 5 minutes.

Discard any that remain closed.

Add butter and swirl to emulsify.

Add linguine and browned chorizo to the pan.

Toss with ¼ cup pasta water until glossy. If the sauce looks tight or greasy, add pasta water a tablespoon at a time, tossing between additions, until it looks silky.

Finish with lemon juice, parsley, and a drizzle of olive oil.

Twirl linguine into a nest in the center of a warm bowl.

Arrange clams around the pasta.

Spoon sauce over top, drizzle with olive oil, and scatter fresh parsley.