Wash and chop the onions. Peel, seed the tomatoes and cut them into cubes. Remove skin from sausage and cut into thin slices. Wash and chop the parsley.
Cook the spaghetti in plenty of salted water.
In a saucepan, melt the butter and oil and fry the onions 5 min. Pour the tomatoes, saffron and white wine and let reduce over high heat for 5 minutes. Add the chorizo and clams.
Cover and cook until the shells are open. Drain the spaghetti, return to the pan, pour the Boursin Cheese Garlic & Herbs and let it melt over low heat.
Mix with shells, divide among 4 plates and sprinkle with chopped parsley.
You can replace the shells with clams or sea almonds for al dente pasta, you can rely on cooking time indicated on the package.