• Linguini 1200.0 g

Seaweed Sauce

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

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.



  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.