Linguine \"deliziose\"

8 servings

Ingredients

Quantity Ingredient
1 pounds Linguine
1 pounds Prawns, medium, cleaned deveined
1 pounds Salmon, filet, fresh, julienned coarsely
Flour
¾ cup Oil, olive
1 cup Leeks, julienned
6 ounces Mushrooms, sliced
½ cup Wine, white
1 tablespoon Marjoram
1 tablespoon Parsley, chopped
2 mediums Garlic, cloves, minced
Salt
Pepper
2 tablespoons Butter (optional)
1 cup Broth, chicken

Directions

Boil linguine according to the package instructions or make it fresh. Cool under cold running water and set aside.

Flour the prawns and salmon lightly.

In a large saute pan, heat the olive oil over high heat, then add the prawns and salmon and saute for 1 minute.

Add the leeks and mushrooms (one at a time), and saute for 1 minute after each addition.

Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter. Saute lightly for 1 minutes.

Add broth, lower heat and simmer for 2 minutes, adding more broth if the mixture becomes too dry.

Add the drained linguine and mix well, then simmer for 1 minute.

To serve, place linguine on a plate first, decorate with prawns, then pour the remaining sauce over both.

Garnish with parsley.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA From: Rob Stewart Date: 09-12-94

Related recipes