Menu
Points

I work in ...

Continue

Your content is being adapted
based on your type of business.

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

−
+

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.