Linguine in Clam Sauce

Linguine in Clam Sauce

So this is defiitely a dish I ate before becoming Vegan and haven’t really found or wanted to find a Vegan version until now. The ingredients are simple but luxurious at the same time. If you miss seafood this dish will certainly satify and if you don’t you’ll be pleasantly surprised! For the “clams” I used a Vegan Tuna called Good Catch that is very mild in flavor but spot on in texture. You can easily substitute a meaty mushroom.

Serves 2 - 4

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Ingredients

8 oz of Linguine pasta

2 packages of Good Catch Tuna in Water (or about 8 oz of Mushrooms finely chopped)

4 Cloves of Garlic chopped

1 cup of Onions finely chopped

4 Tbsp of Vegan Butter ( I used Miyoko’s)

2 Tbsp of Grape Seed Oil

1 cup of Pasta Water (reserved from cooking)

2/3 cup White Wine

Juice from 1/2 a Lemon

Salt & Pepper to taste

Fresh Parsley for Garnish

Optional: 1/2 tsp of Red Chili Flakes for a bit of heat

Directions

1. Melt 3 Tbsp of the Vegan Butter in the Oil and once warm add the Onion.

2. Sauté the Onion until translucent and add in the Garlic until aromatic.

3. In a seperate pot cook the Linguine according to package instructions.

4. Give the Tuna a light chop and add it to the Onion & Garlic mixture. Add Salt & Pepper to taste and continue to sauté on low heat.

4. Add in the Wine and continue to simmer the sauce

5. Drain off the cooked Pasta making sure to reserve a cup of the cooking water

6. Add the drained Pasta back to the cooking pot and toss with the remaining Tbsp of Vegan Butter.

7. Add the Lemon juice and 1/2 cup of the Pasta Water (more if needed) to the sauce before tossing the entire mixture with the cooked Pasta.

Serve with chopped Parsley and Grilled Bread