Sautéed Linguini with Kombu, Anchovies and Seaweed Cream Sauce
Surprise diners with a twist to the classic sautéed linguine dish, with an interesting seaweed cream sauce and anchovies to add a little crunch to the dish's otherwise smooth texture.
Ingredients
Sautéed Linguini with Kombu, Anchovies and Seaweed Cream Sauce
−
+
$0.0
Linguini
Linguini
/g
1200.0 g
0%
Seaweed Sauce
Oil
/g
30.0 g
0%
Garlic, minced
/g
15.0 g
0%
Onion, chopped
/g
15.0 g
0%
White Wine
/g
150.0 g
0%
Knorr White Sauce Mix 850g
/g
15.0 g
0%
Points
Water
/g
700.0 g
0%
Cream
/g
300.0 g
0%
Knorr Aromat Seasoning Powder 2.25kg
/g
6.0 g
0%
Points
Tsukudani Nori Paste
/g
100.0 g
0%
Condiments and Garnishes
Anchovies, blanched
/g
100.0 g
0%
Cherry Tomatoes
/g
50.0 g
0%
Kombu, blanch and stripped
/g
50.0 g
0%
Before Serving
Nori, shredded
/g
10.0 g
0%
Sesame Seeds
/g
5.0 g
0%
/
Linguini
-
Linguini 1200.0 g
Seaweed Sauce
-
Oil 30.0 g
-
Garlic, minced 15.0 g
-
Onion, chopped 15.0 g
-
White Wine 150.0 g
-
Water 700.0 g
-
Cream 300.0 g
-
Tsukudani Nori Paste 100.0 g
Condiments and Garnishes
-
Anchovies, blanched 100.0 g
-
Cherry Tomatoes 50.0 g
-
Kombu, blanch and stripped 50.0 g
Before Serving
-
Nori, shredded 10.0 g
-
Sesame Seeds 5.0 g
Preparation
-
Linguini
- In a pot of blanching water, blanch pasta till al-dante.
- Strain and ice bath the pasta.
- Strain and reserve for later use.
-
Seaweed Sauce
- In a mixing bowl, mix well water and Knorr white sauce mix together.
- Heat up pot, sweat garlic and onion till soft and fragrant.
- Deglaze with white wine and reduce till half.
- Add in white sauce mixture, bring to boil while whisking.
- Fold in cream, seasoning and seaweed paste.
-
Condiments and Garnishes
- Prepare ingredients as mentioned
-
Before Serving
- Heat up sauce, fold in pasta and condiment.
- Paste and assemble.
- Garnish with nori and sesame seeds
- Ready to serve.
