If new year's resolutions were a recipe? It would be a vegan alternative to spaghetti alle vongole! Not only is this dish a great way to kick off #Veganuary it's also a dish packed with flavour. How's that for a great start to the new year? Ingredients (serves 4): 320 g Barilla GF Spaghetti n°5 1 50 g cashew nuts 500 ml kombu infusion (with 10 gr kombu sheets) 2 Nori sheets 100 ml extra virgin olive oil 15 g parsley, finely chopped 1 garlic clove Salt, Pepper, to taste Method: 1. To prepare the kombu infusion, place 500 ml of water in a pot with 10g of kombu and let it rest for 10 minutes. Bring to a boil, turn off the heat and let the kombu stock rest for an additional 30 minutes. 2. Cut the cashews lengthwise, pour on top the 500 ml of kombu hot stock and let cook for 30 minutes, covering with a lid. 3. In a pan, sauté a clove of garlic in extra virgin olive oil, add the cashew with 100 ml of stock and keep stirring for 5 minutes. Once cooked, add 1 and a half of nori sheet, reserv...