Vegan Linguine with Clam Sauce

1 Cook linguine according to package instructions. Make sure to salt the water!
2 In the meantime, cut the tops of the mushrooms off and place in a bowl. You can cut small pieces of the stems as well, they will also look clam like. Toss the mushrooms with the 2 tsp. of olive oil and the kelp powder.
3 Heat the remaining 1/4 C. of olive oil in a pan on medium high. Add the garlic and reduce heat slightly to about medium. Saute garlic for a minute, then add the mushrooms.
4 Saute for another minute or so, then add the white wine. Reduce heat to low, and simmer for 5-10 minutes to cook off the wine a bit and reduce it. 
5 Throw the parsley into the sauce and turn off the heat and stir. Taste and season.
6 Once the linguine is done, drain and toss with the sauce. Taste and adjust seasoning, top with fresh lemon juice if you want, and maybe some vegan parm?!