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
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 removed
½ sheet nori
Juice of 1 lemon
¼ cup finely chopped fresh parsley, plus more for garnish
1 cup reserved pasta water
¼ 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 for 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 for 5 more minutes until sauce is mostly absorbed.
- Divide into individual serving bowls, top with parmesan and fresh parsley, and serve.
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