Vegan Gluten Free Linguini with clam sauce

This was such a great and easy dish to make. Due to some technical difficulties, part of the video was lost.
Ingredients:
Vegan Clam Sauce:
1 tsp Kelp powder (more to if you like)
6oz. little Oyster mushrooms (if you don't have little one, chop bigger on into small dice)
2 tablespoons capers
3 garlic cloves minces
1 stick Vegan Butter (we used Miyoko's) we ended up using 6oz.
I package Gluten Free Linguini - We used Ancient Harvest for this dish
chopped parsley to finish.

Fill a pot of water up with cold water and salt it heavily. Should taste almost like sea water. Turn up heat to high and boil water to get ready for the pasta.
Once the water is boiling, cook pasta according to instructions on the box.

While you are waiting for the water to boil, prepare your clam sauce.
Chop your mushrooms into small dice and mince the garlic.
Heat a pan on medium high and melt your butter. You may have to add additional butter depending on how much the mushrooms absorb. Once the butter is melted add the mushrooms and garlic and saute for 3-4 minutes. Be careful not to scorch the garlic. Then add your capers and kelp powder. Cook for 1-2 minutes more. Add your cooked and drained pasta and toss to coat. Put in a bowl and top with some fresh chopped parsley.

Feeds 3-4