Linguini Parody with White Truffle Cream

By Cherie Soria: Serves 6
Inspired by Juliano

Ingredients:

1 oz. Dried Porcini Mushrooms
1 cup Filtered Water

Linguini

8 Medium Zucchini
2 Tsp Himalayan Crystal Salt

Sauce

1/2 cup Pine Nuts, Soaked 2 hrs, then drained
1/2 cup Cashews, Soaked 2 hrs, then drained
2 Tsp White Truffle Oil (Buy a Good Brand, Refrigerate after opening)
2 Tbsp Lemon Juice
1 Tbsp Nama Shoyu or Wheat Free Tamari
1 Tbsp Raw Agave
1/4 Tsp White Pepper

Add-Ins to Linguini

1 Tbsp Dulse Flakes
1 Tsp Kelp Powder
1/4 cup Kombu, Soaked, Drained, Chopped
1 cup Roma Tomatoes, seeded, finely julienned
1/2 cup Red Onion, finely julienned
1/2 cup Yellow Bell Pepper, finely julienned
1/4 cup Parsley, minced, for garnish (I put it in the dish itself)
1/4 cup Capers
1 Tbsp Fresh Dill

Directions:

1) Combine dried porcini mushrooms with filtered water. Allow them to soften 1 hour. (Keep the soak water).

2) Use a spirooli to make linguini noodles from the zucchini. Put into a bowl with the himalayan salt. Toss several times. Allow to soften in salt for 1 hour.

3) After 1 hour, drain mushrooms (Use soak water for sauce). Dice the mushrooms (medium to large dice) and set aside.

4) Combine all ingredients for the sauce in a high speed blender. You will need to add some of the mushroom soak water. You want a very thick, creamy sauce.

5) Drain zucchini "noodles" thoroughly. Squeeze the noodles to remove as much liquid as possible -- but be careful to keep noodles intact!

6) Toss linguini, sauce and remaining ingredients. (I use my hands to make sure everything is evenly coated).

7) Garnish with Parsley. (I add the parsley as a part of the recipe. It's up to you.)

Enjoy! A small portion goes a long way! Best with an earthy red wine.