Vegan Linguine with Clam Sauce
Tiny mushrooms seasoned with seaweed powder perfectly mimic clams, cooked with garlic and white wine and tossed with al dente linguine. A quick and delicious meal perfect for anytime!
Servings: 4 people
Ingredients
- 1 C. Enoki mushrooms, seafood mushrooms or any small variety of mushrooms
- 2 tsp. Kelp powder
- 1/4 C. + 2 tsp. Olive oil
- 3 Cloves of garlic, chopped
- 1/2 C. White wine
- 1/4 C. Parsley, fresh (chopped)
- Salt and Pepper to taste
- Fresh lemon juice(optional)
- 1 Box Linguine
Instructions
- Cook linguine according to package instructions. Make sure to salt the water!
- In the meantime, cut the tops of the mushrooms off and place in a bowl. You can cut small pieces of the stems as well, they will also look clam like. Toss the mushrooms with the 2 tsp. of olive oil and the kelp powder.
- Heat the remaining 1/4 C. of olive oil in a pan on medium high. Add the garlic and reduce heat slightly to about medium. Saute garlic for a minute, then add the mushrooms.
- Saute for another minute or so, then add the white wine. Reduce heat to low, and simmer for 5-10 minutes to cook off the wine a bit and reduce it.
- Throw the parsley into the sauce and turn off the heat and stir. Taste and season.
- Once the linguine is done, drain and toss with the sauce. Taste and adjust seasoning, top with fresh lemon juice if you want, and maybe some vegan parm?!