Vegan Linguini & Clams

It’s here!!! I am so excited to post one of my childhood fav’s but veganized! Growing up, every other weekend, my mom made linguini & clams for the whole family and it was so special to me. To be honest, what’s not to like….it’s full of butter, garlic, shallot, and lemon. But, when I was a kid, I always felt bad for cooking the clams, and I always inherently knew there had to be another way.

That other way, is king oyster mushrooms! They are the perfect substitute for clams because they hold their shape, are tasteless and absorb the flavors around them, and have a very similar chewy texture. They are the perfect vegan clam, but without any of the harm or clam shells. Pair that with yummy organic linguini, and you got yourself the best damn dinner ever!

This linguini and clams is:

• dairy free

• gluten free (optional)

• vegan

• great for dinner & date night

• the ultimate comfort food

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Makes 3-4 servings:

The Goods:

• 1 package linguini pasta, cooked to instructions (gluten free optional)

For the “clams”:

• 2 tbsp vegan butter

• 4 cloves garlic, sliced

• 1 shallot, sliced

• 1 tsp salt

• 1/2 tsp black pepper

• 4 large king oyster mushroom, cut into small pieces

• 1/2 cup white wine

• 1 tbsp nori seaweed flakes

• 1 cup veggie broth

• 1 cup pasta water from noodles

• lemon zest

• minced parsley for garnish

• parmesan for garnish

The Method:

1. Fill a large soup pot with water and spoonful of salt for the pasta, and heat until it’s boiling. When the water is boiling, cook pasta to package instructions, and set aside back in the pot with a dash of olive oil to prevent the noodles sticking to each other.

2. Heat a large heavy bottomed sauce pan on medium high. Once hot, add your vegan butter then let it melt & simmer for 30 seconds.

3. When the butter is bubbling, add your shallot, salt, pepper and sauté for 2-3 minutes.

4. When the shallot is starting to turn golden brown, add your garlic and another pinch of salt, and sauté for 1 minute.

5. Now toss in your king oyster mushrooms, and sauté for 2-3 minutes until they have reduced in size and starting to sear on some of the edges.

6. Next, pour in the white wine to help deglaze the pan, and cook out/reduce the wine for another 2-3 minutes.

7. Add in your nori, veggie broth and pasta water, and stir until everything is mixed. Cook for another 2-3 minutes, and then taste for salt.

8. Now it’s time to serve! Grab your serving bowls, and add a generous amount of linguini pasta to the center of each. Then take two or three ladles of the clam juice/clams and add it over the noodles.

9. Top each bowl with lemon zest, fresh chopped parsley, and a very generous amount of parmesan.

10. Serve hot and enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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