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
Linguini
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Linguini 1200.0 g
Seaweed Sauce
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Oil 30.0 g
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Garlic, minced 15.0 g
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Onion, chopped 15.0 g
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White Wine 150.0 g
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Water 700.0 g
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Cream 300.0 g
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Tsukudani Nori Paste 100.0 g
Condiments and Garnishes
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Anchovies, blanched 100.0 g
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Cherry Tomatoes 50.0 g
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Kombu, blanch and stripped 50.0 g
Before Serving
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Nori, shredded 10.0 g
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Sesame Seeds 5.0 g
Preparation
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Linguini
- In a pot of blanching water, blanch pasta till al-dante.
- Strain and ice bath the pasta.
- Strain and reserve for later use.
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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.
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Condiments and Garnishes
- Prepare ingredients as mentioned
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Before Serving
- Heat up sauce, fold in pasta and condiment.
- Paste and assemble.
- Garnish with nori and sesame seeds
- Ready to serve.
