Linguine with Clam Sauce
Linguine with Clam Sauce
Linguine with clam sauce that’s made without clams? Sounds impossible, but it’s easier than you think and really delicious. And you don’t have to miss seafood to enjoy it. The “clams” are made from a mix of oyster and king trumpet mushrooms which give the pasta an amazing umami flavor. It’s perfectly balanced with garlic and lemon and remarkably resembles the original. Serve it with a side of toasted garlic bread to complete the dish.
Serves 2-3
Ingredients
8 oz (227g) Linguine Pasta
10 oz (285g) Oyster and/or Trumpet Mushrooms
1/2 small (100g) Onion, finely diced
4-5 cloves Garlic, crushed
1/2 cup (118ml) Dry White Wine or Broth
3/4 cup (178ml) reserved Pasta Water
2 Tbsp (30g) Vegan Butter
1 1/2 Tbsp (23ml) Olive Oil
1/2 Lemon Juiced (1 Tbsp)
1/2 tsp (2.5g) Kelp Granules
1/2 tsp (2.5g) Old Bay Seasoning
pinch Red Chili Flakes or to taste
Salt & Pepper to taste
1 Tbsp (4g) chopped Parsley plus more for serving
Serve with lemon wedges and garlic bread
Directions
1.Bring a large pot of salted water to boil and cook the linguine according to package directions for al dente. Reserve 1 cup of cooking water and set aside.
2.Chop the mushrooms into small pieces and add them to a dry pan on medium high heat. Allow them to cook until they begin to release their water and shrink in size.
3.Add in the kelp granules, old bay seasoning, salt & pepper. Mix well and continue cooking for another 2-3 minutes. Remove from the pan and set aside.
4.In the same pan add the butter and olive oil and heat until butter is melted. Add in the finely diced onions and sauté until translucent, about 5-7 minutes. Add in the crushed garlic and red chili flakes and cook for another 2 minutes.
5.Add in the white wine to de glaze the pan. Use a wooden or silicone utensil to scrap up any bits that may have stuck. Allow the mixture to cook for another 1-2 minutes.
6.Add the cooked mushrooms back to the pan and mix well. Add in the fresh lemon juice and lower the heat to medium low. Check for seasoning and adjust with salt & pepper if needed.
7.Add in the cooked pasta and toss until well coated. Add in the reserved pasta water to help loosen everything.Heat through and top with chopped parsley.
Serve with more chopped parsley, a side of lemon wedges and plenty of garlic bread.
