Recipe - Linguine Deliziose

1 pound Linguine
1 pound Prawns, medium, cleaned
deveined
1 pound Salmon, filet, fresh,
julienned coarsely
Flour
Three fourths cup Oil, olive
1 cup Leeks, julienned
6 ounce Mushrooms, cut or sliced up
One half cup Wine, white
1 tablespoon Marjoram
1 tablespoon Parsley, chopped
2 md Garlic, cloves, minced
Salt
Pepper
2 tablespoon Butter (optional)
1 cup Broth, chicken

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip