LINGUINE WITH CALM NOT CLAM SAUCE

1st place winner in Turtle Island 2008 Tempeh Recipe Contest

4 oz. (1/2 pack tempeh, freeze the balance to use another time)
1 tbl olive oil
1/2 sm. onion finely chopped
1 crushed garlic clove
1/2 heaping tsp. Old Bay Seasoning
1/8 tsp. black pepper
Quick,small splash lemon juice
5 tbls. water
Parmesan
¼ Cup finely chopped parsley

Boil 4-6 ozs. Linguine, al dente

While pasta is cooking make sauce.

Steam tempeh 15 minutes.
Place in bowl and crumble with a fork, set aside.
Sauté onion and garlic in olive oil. Add water and
when almost boiling add Old Bay Seasoning, tempeh,
black pepper and a spash of lemon juice. Turn heat
down on low, stir to heat through for a few minutes.
Take pasta and toss with a small amount of olive oil,
add sauce mixture and Parmesan, parsley and toss to coat.

Submitted by: Donna Dorado, Hawthorn, CA