I couldn’t find arame at the grocery store, so I used crumbled up pieces of nori (that I already had). It sure did make this dish taste “fishy”, that’s for sure! I never had linguine with clam sauce before, so I don’t have anything to compare this to, but I just thought it was weird. Toby liked it, but the kids and I did not.
Linguine with Clam-Free Sauce
(Vegetarian Times, Dec. 2012)
time needed: 30 min.
14 oz. uncooked linguine
2 tbsp arame
2 tbsp olive oil
6 cloves garlic, minced
3 cups fresh shiitake mushrooms, stemmed and cut into 1/2″ cubes
1/2 cup dry white wine
1 1/2 tbsp lemon juice
1 1/2 cups unsweetened soy, rice, or macadamia nut milk
3 tbsp nutritional yeast
2 tbsp Earth Balance margarine, optional
1/2 tsp red pepper flakes (I omitted)
3 tbsp finely chopped fresh flat-leaf (Italian) parsley
4 tsp pine nuts
Cook pasta in salted, boiling water according to package directions. Drain.
While pasta is cooking, soak arame in 1/2 cup hot water.
Heat oil in skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add mushrooms, wine, and lemon juice; saute’ 5 minutes adding up to 1/4 cup water (if needed) to prevention sticking. (I sauteed the mushrooms for a few minutes before adding the wine and lemon juice. I wanted them to have a little color and caramelization on them first.)
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.
Divide linguine among four plates; top with sauce; garnish with parsley and pine nuts.