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  3. Sautéed Linguini with Kombu, Anchovies and Seaweed Cream Sauce
  1. Recipes

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.

Sautéed Linguini with Kombu, Anchovies and Seaweed Cream Sauce

Ingredients

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Linguini

  • Linguini 1200 g

Seaweed Sauce

  • Oil 30 g
  • Garlic, minced 15 g
  • Onion, chopped 15 g
  • White Wine 150 g
  • KNORR White Sauce Mix 850g 15 g
  • Water 700 g
  • Cream 300 g
  • KNORR Aromat Seasoning Powder 2.25kg 6 g
  • Tsukudani Nori Paste 100 g

Condiments and Garnishes

  • Anchovies, blanched 100 g
  • Cherry Tomatoes 50 g
  • Kombu, blanch and stripped 50 g

Before Serving

  • Nori, shredded 10 g
  • Sesame Seeds 5 g

Preparation

  1. Linguini

    • In a pot of blanching water, blanch pasta till al-dante.
    • Strain and ice bath the pasta.
    • Strain and reserve for later use.

  2. 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.

  3. Condiments and Garnishes

    • Prepare ingredients as mentioned

  4. Before Serving

    • Heat up sauce, fold in pasta and condiment.
    • Paste and assemble.
    • Garnish with nori and sesame seeds
    • Ready to serve.

Ingredients

−
+

Preparation