This dish is popular among the Italian restaurants in Buffalo, NY and is known for its briny, lemony white wine sauce. When whipping up a plant-based dinner, like in this recipe from the Vegan Pasta Night cookbook, clams are easily replaced with jackfruit or hearts of palm, both of which offer a similar flavor and texture since they’re both generally brined. What you need: 1 pound linguine 1⁄4 cup olive oil 1⁄4 cup vegan butter 2 tablespoons minced garlic 1⁄2 cup finely diced onion 2 cups dry white wine 2 teaspoons vegan Worcestershire sauce 2 cans brined jackfruit, rinsed and drained, seeds removed 1⁄2 sheet nori Juice of 1 lemon 1⁄4 cup finely chopped fresh parsley, plus more for garnish 1 cup reserved pasta water 1⁄4 teaspoon salt Grated vegan parmesan , for garnish What you do: In a large pot of boiling salted water, cook linguine just until al dente and then drain, reserving 1 cup of pasta water.
In large skillet over medium heat, warm oil and butter. Sauté garlic and onion until softened, about 2 minutes. Add wine and Worcestershire sauce.
Bring to a simmer and then reduce heat and cook on low about 10 minutes. Into a food processor , add jackfruit and nori. Pulse until well mixed and consistency is minced.
To garlic-wine mixture, add linguine, jackfruit, lemon juice, parsley, reserved pasta water, and salt. Simmer 5 more minutes until sauce is mostly absorbed. Divide into individual serving bowls, top with parmesan and fresh parsley, and serve.
DON'T MI.