Guest guest Posted February 22, 2002 Report Share Posted February 22, 2002 * Exported from MasterCook * Linguine With White " Clam " Sauce Recipe By : Pasta For All Seasons, by Robin Robertson, page 87 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 3 garlic cloves -- finely minced 8 ounces oyster mushrooms -- coarsely chopped 1/3 cup dry white wine 1/2 teaspoon dried basil 1/4 teaspoon dried oregano salt and freshly ground black pepper 1 teaspoon white miso paste dissolved in 1/3 cup hot water 2 tablespoons minced fresh flat-leaf parsley 1 pound linguine Serves 4 Oyster mushrooms, with their slightly briny taste and chewy texture, stand in for the clams in this garlicky sauce. In Italian cooking, grated cheese is not served on pasta dishes containing seafood. Likewise, it is not called for in this vegetarian version. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and stir until they begin to soften, about 2 minutes. Stir in the wine, basil, oregano, and salt and pepper to taste, and simmer for about 5 minutes. Stir in the dissolved miso paste and the parsley, and keep warm over low heat. Cook the linguine in a large pot of salted boiling water until it is al dente, about 8 minutes. When the pasta is cooked, drain it and divide among individual plates or shallow bowls. Top with the sauce and serve immediately. Other pasta choices: fettuccine, spaghetti - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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