This is my take on linguine and clam sauce, but beefed up with some roasted sunchokes, mushrooms and leeks, plus sautéed spinach. When I took the first bite of this, I wanted it to never end. I’m proud of how this came together, especially since I subbed traditional pasta for Miracle Noodle spaghetti, made from water and Japanese konjac. I didn’t miss wheat pasta at all – the flavors were perfect!
You don’t need clams for this to be amazing, so if you omit, it becomes completely vegan. If you do eat clams, they are actually quite easy: the most time consuming part is submerging them in water to get the dirt out. Submerge clams in water for about 30 minutes and then rinse them all thoroughly before steaming them until they open up – less than 10 mins.
All the veg was roasted with olive oil, salt and pepper at 425. I forgot to set a timer, but it was about 30 mins.
Rinse and drain the noodles before putting them in a deep pan. Add a ton of spinach and cook until wilted. Pour 1/4 cup of white wine (I used rosé because I had some leftover). Add salt, red pepper flakes, lemon juice and lemon zest. Add the clams and roasted veggie goodness.
PS – sunchokes are delicious, and I can’t believe it took me 36 years to cook them myself.
PPS – I have to confess that when pouring the wine in, I considered chugging it straight from the bottle. It was that kind of day!