My family has a favorite local Italian restaurant that we have gone to for over 20 years. Anytime my out of town relatives are here, that restaurant is one of our first stops. It is starting to become a pre-Thanksgiving and Christmas tradition to go carb load and then feast on turkey the next day. We have often joked we should skip the turkey all together and have an Italian feast for the big day.
One of our favorite dishes at the restaurant is Linguine with Red Clam Sauce, so this year I am taking it upon myself to make it homemade from scratch.
Using fresh tomatoes I picked up at the Farmer’s Market (a perk of living in Florida, tomatoes and sunny skies in December) this dish comes together easily. You know me, the spicier the better. So of course I got a little carried away with the red pepper flakes. But don’t worry you can tune it down a little if you are worried about the heat.
I just love cooking with wine. A splash or two in almost any sauce always takes the dish over the top. And this is no different the Cabernet Sauvignon really enhances the depth and flavor of the sauce. And an added benefit of cooking with wine is, the bottle is already opening just begging for you to pour a glass.
I can see a new family tradition emerging this year, everyone gathering at our house for dinner after our Christmas Eve service. We can have our own Italian feast at home complete with good wine.
Founded in 1933 Gallo Family Vineyards knows their wine, and after 80 years they are still a family owned company. Make sure you check out their wide variety of wines and grab a bottle of Cabernet Sauvignon to make this Linguine with Red Clam Sauce for your family.
They just recently launched the Gallo Family Vineyard Crest Creator, where you can create your own family crest like the one I created below. The decorator in me is thinking how great of an addition to your holiday bar this would make. You could design one encompassing your entire family. I bet it would be the talk of the party. Go here to make one for yourself.
So go ahead and whip up your Italian feast and set up the bar for your Holiday entertaining. I can assure you that everyone will welcome the break from turkey.
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 tablespoons minced garlic
- 1 teaspoon crushed red pepper
- 3 medium tomatoes, peeled and diced
- ½ cup clam juice (drained from baby clams)
- ½ cup Gallo Cabernet Sauvignon
- 1 tablespoon tomato paste
- salt and pepper, to taste
- 1 - 10oz can baby clams, chopped and drained
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1 pkg - 9oz fresh linguine
- fresh parmesan cheese
- In a large skillet heat olive oil over medium heat. Add onion, garlic and red pepper and cook until onion is translucent, about 5 minutes. Add chopped tomatoes and cook 2 minutes. Add clam juice, wine, and tomato paste. Add a pinch of salt and pepper. Stir to combine, bring to a boil and reduce to a simmer. Simmer for 20 minutes, stirring frequently; using your spoon to crush tomatoes. Stir in baby clams and heat through, about 2 minutes. Add herbs and simmer for 2-3 minutes while pasta cooks.
- Heat a large pot of water to a boil cook pasta according to package directions.
- Serve clam sauce over a bowl of pasta. Garnish with fresh parmesan cheese.
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.