MAKE THE NORI BROTH: Crumble up one sheet of nori into a large bowl and pour 1.25 cup hot water over. Cover and let stand for 5-7 minutes. Use a fine mesh strainer to strain the nori out of the broth. After this, you should have at least 1 cup of hot water left.

MARINATE THE SOY CURLS: In that same large bowl, mix the dry soy curl pieces, Old Bay, and lemon pepper seasoning. Reheat the 1 cup of nori broth in the microwave or on the stove and pour the hot broth on top, stir, cover, and let marinate for 15-20 minutes. This would be a great time to get your pasta started if you haven’t already.

MAKE THE VEGAN CLAMS: Transfer the rehydrated soy curls to a medium saucepan and add the capers, 2 Tbsp of lemon juice, and 1/2 cup + 1 Tbsp water. Cover and bring this to a boil. Once boiling, reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring often.

MAKE THE WHITE WINE SAUCE: In a large saute pan, heat the olive oil on medium high heat. When hot, add the minced garlic and saute 1-2 minutes until fragrant. Next, add the white wine, 3 Tbsp of lemon juice, salt, and pepper. Let this cook down on medium high heat uncovered for about 2 minutes. Turn the heat to medium and slowly stir in the vegan butter until melted.

BRING IT ALL TOGETHER: When the pasta is finished, strain, rinse lightly, and place in a large bowl. Add the vegan clams to the linguine, pour the white wine sauce over and toss well to combine all the ingredients. 

TO SERVE/STORE: Serve immediately topped with minced fresh herbs alongside a glass of Italian Pinot Grigio and hefty portion of garlic bread! Leftovers can be stored in an air-tight container in the fridge for up to 3 days and reheated in the microwave. We do not recommend freezing this dish.