Sautéed Linguini with Kombu, Anchovies and Seaweed Cream Sauce

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.

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.