Linguini with Clam-Free Sauce

The joys of travel not only include tasting local delights but also discovering new recipes that you can take home with you. In our case, whilst flipping through the December 2012 issue of Vegetarian Times we discovered a linguini with clam-free sauce recipe which I have tweaked a bit to suit our tastes and to serve 2 instead of 6 people.

linguini with clam-free sauce

half packet uncooked linguini
20 grams arame (substitute with hijiki if arame is not available)
1 tbsp olive oil
3 cloves garlic, minced
150-200g fresh shiitake/King Oyster/assorted specialty mushrooms, cubed/sliced
120-150ml dry white wine
15ml fresh lemon juice
240ml unsweetened soy, rice, or macadamia nut milk (I used soy milk)
21g (1.5 tbsp) nutritional yeast
30g (2 tbsp) margarine, optional (we used real unsalted butter…tsk, tsk)
1/2 tsp red pepper flakes
2 tsp pine nuts
1.5 tbsp finely chopped fresh flat-leaf parsley for garnish (optional, but I’m against anything that doesn’t truly add anything to the dish or must be placed carefully with the use of tweezers)
salt and pepper to taste
Get Cooking:
  1. Cook pasta in boiling water according to package directions, add a dash of olive oil to prevent pasta from sticking.  Drain.
  2. While pasta is cooking, soak arame in 60ml hot water.
  3. Heat oil in pan over medium heat.  Add garlic and cook 1 minute, stirring constantly (take care not to burn the garlic).  Sauté mushrooms 5 minutes, adding up to 60ml water (if needed) to prevent sticking. Then add wine, and lemon juice and sauté for another minute.
  4. Add soy milk, nutritional yeast, margarine (if using), red pepper flakes, and arame with soaking liquid; season with salt and pepper to taste.  Cook 5 minutes, stirring occasionally. Avoid drying out your sauce by turning the heat down when adding soy milk.
  5. Divide linguini among two plates; top with sauce; garnish with parsley (again, optional) and pine nuts and enjoy!