This dish is in style among the many Italian eating places in Buffalo, NY and is understood for its briny, lemony white wine sauce. When whipping up a plant-based dinner, like on this recipe from the Vegan Pasta Night cookbook, clams are simply changed with jackfruit or hearts of palm, each of which supply an analogous taste and texture since they’re each usually brined.
What you want:
1 pound linguine
¼ cup olive oil
¼ cup vegan butter
2 tablespoons minced garlic
½ cup finely diced onion
2 cups dry white wine
2 teaspoons vegan Worcestershire sauce
2 cans brined jackfruit, rinsed and drained, seeds eliminated
½ sheet nori
Juice of 1 lemon
¼ cup finely chopped recent parsley, plus extra for garnish
1 cup reserved pasta water
¼ teaspoon salt
Grated vegan parmesan, for garnish
What you do:
- In a big pot of boiling salted water, cook dinner linguine simply till al dente after which drain, reserving 1 cup of pasta water.
- In massive skillet over medium warmth, heat oil and butter. Sauté garlic and onion till softened, about 2 minutes. Add wine and Worcestershire sauce. Deliver to a simmer after which scale back warmth and cook dinner on low for about 10 minutes.
- To a meals processor, add jackfruit and nori. Pulse till properly blended and consistency is minced.
- To garlic-wine combination, add linguine, jackfruit, lemon juice, parsley, reserved pasta water, and salt. Simmer for five extra minutes till sauce is generally absorbed.
- Divide into particular person serving bowls, high with parmesan and recent parsley, and serve.
