Linguine in Clam Sauce

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Every once in a while, in this barbaric world we live in, it’s nice to class it up. Although Franzia suffices for our wine and cheese socials, there is a time and place for an actual bottle of wine. Sometimes instead of drinking to get drunk, we can drink for enjoyment. Which will then lead to getting drunk. Completely different activities.

With a good bottle or four of wine, you’ll want food to pair for your exquisite palate . There’s nothing better for the occasion than some fresh clams. And while you have that bottle of Riesling out, pour some in to add flavor to create a delicious dish. Linguine in Clam Sauce is an Italian favorite. Luckily, it does not require that many ingredients. Add in copious amounts of garlic, lemon, and wine for an awesome sauce. Just make sure to buy some wine glasses to wash down the flavors. You should still probably buy the plastic wine glasses. Remember that we aren’t good at owning nice (breakable) things.


1 pound of chopped clams
2 Tablespoons of olive oil
6 cloves of garlic, minced
1 small onion, chopped finely
2 Tablespoons of dried parsley
2 teaspoons of red pepper flakes
1 Tablespoon of garlic powder
1 Tablespoon of basil
1/2 cup of white wine
1/2 of a fresh lemon, squeezed
salt and pepper to taste
1 box of linguine pasta
grated parmesan cheese


1. Begin by bringing a large pot of water to a boil. Add the pasta to it and cook as directed.

2. Mince the garlic and onion. In a large pan, heat up the olive oil on a medium heat. Add the onion and garlic, then sauté for 4 minutes until onions are soft.
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3. Add the parsley, red pepper, garlic powder, and basil. Stir in with rest of the ingredients for 1 minute. After pour in the white wine.
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4. Add the clams with all of the clam juice in the container. Bring mixture to a boil and then reduce the heat to a simmer for 5 minutes. The clams will release the juice as well and there will be more liquid after heating.
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5. Take your lemon and squeeze it into the sauce. Taste your broth, then season with salt and pepper. Let simmer for 2 more minutes.
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6. Drain pasta and serve.  Top with parmesan cheese. Eventually give up on the wine glass and drink your own personal bottle of Yellow Tail. Straight from the bottle.