This dish is well-liked among the many Italian eating places in Buffalo, NY and is thought for its briny, lemony white wine sauce. When whipping up a plant-based dinner, like on this recipe from the Vegan Pasta Night time cookbook, clams are simply changed with jackfruit or hearts of palm, each of which provide an identical taste and texture since they’re each typically 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, prepare 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. Carry to a simmer after which cut back warmth and prepare dinner on low about 10 minutes.
- Right into a meals processor, add jackfruit and nori. Pulse till effectively blended and consistency is minced.
- To garlic-wine combination, add linguine, jackfruit, lemon juice, parsley, reserved pasta water, and salt. Simmer 5 extra minutes till sauce is usually absorbed.
- Divide into particular person serving bowls, prime with parmesan and recent parsley, and serve.
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