In a large, deep-sided skillet, brown the chorizo over medium heat while breaking apart with a fork. Continue to cook until crispy.
Using a slotted spoon, transfer the chorizo to a bowl and drain off all but 2 tablespoons of fat.
Return the pan to the heat and add the onions. Cook the onions until softened and beginning to brown, approximately 3-4 minutes. Stir in the garlic and cook for 1 minute longer.
Add the wine to the pan and deglaze by scraping the brown bits off the bottom with a wooden spoon.
Add the clams and tomatoes to the pan. Transfer to the oven and roast for 10-15 minutes or until all the clams have opened.
While the clams are roasting, add the pasta to the pot and cook until al dente, approximately 3-4 minutes. (If using dried pasta, cook according to manufacturer's instructions.)
Toss the pasta and 1 cup of the pasta cooking liquid with the clams.
Season with salt and pepper. Sprinkle with parsley, basil and cheese.