Linguine with Clam-less Clam Sauce (Spaghetti Sin Vongole)

I am not sure what caused me to have a craving for this, but a quick Google search proves I am not the only vegan who wanted to try and replicate a simple clam sauce for my pasta! Luckily, the flavors we generally associate with linguine and clam sauce (the wine, the garlic, the butter/olive oil) are easy to replicate without clams. As for the clams themselves - I used TVP and was pleased with the results. Some recipes call for mushrooms, and I may try that some day.
1 lb linguine (or any other long pasta. We used GF fettuccine and it worked well)
1 cup white wine
1/2  cup water
1/2 cup TVP (textured vegetable protein)
1 tablespoon dried oregano
1 tablespoon dried basil
8 cloves garlic, crushed/minced
1/2 teaspoons red pepper flakes (more if you like it spicy)
2 tablespoons vegan butter (or olive oil)
1/2 cup nutritional yeast
Salt and Pepper, to taste

Cook pasta according to the package instructions. Strain and set aside.

In the pasta pot, heat wine, water, garlic, parsley, oregano, salt, pepper, TVP, and vegan butter until it comes to a boil. Turn the heat down and simmer for about 5 minutes, or until the TVP has softened and the liquid is reduced. Stir in the nutritional yeast and turn off the heat.

Return the pasta to the pot and stir well with the sauce. Season with salt and pepper.