Before I went vegan, I used to like Vongole Bianco which is Italian classic spaghetti infused with garlic, briny clams, white wine, and chili flakes.
As a vegan I used mushrooms instead of clams, and it turned out so good
1 In a large skillet, heat olive oil, sauté minced ginger (you can use garlic, I just don’t eat garlic and onion so.,,)and red pepper flakes
2 Add mushrooms, and 1/4 cup white wine, sprinkle kelp powder, sea salt and pepper
3 Add cocked spaghetti and a few tablespoons of pasta cooking water, and cook over high heat, stirring and tossing rapidly, until sauce has reduced
4 Stir in fresh parsley and a drizzle olive oil.
Simple and tasty