Jackfruit offers the meaty stand-in for clams in this tangy, light, and buttery classic pasta recipe.

This dish is popular among the Italian restaurants in Buffalo, NY and is known for its briny, lemony white wine sauce. When whipping up a plant-based dinner, like in this recipe from the Vegan Pasta Night cookbook, clams are easily replaced with jackfruit or hearts of palm, both of which offer a similar flavor and texture since they're both generally brined.

1 pound linguine

¼ cup olive oil

¼ cup vegan butter

2 tablespoons minced garlic

½ cup finely diced onion

2 cups dry white wine

2 teaspoons vegan Worcestershire sauce

2 cans brined jackfruit, rinsed and drained, seeds removed

½ sheet nori

Juice of 1 lemon

¼ cup finely chopped fresh parsley, plus more for garnish

1 cup reserved pasta water

¼ teaspoon salt

Grated vegan parmesan, for garnish

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