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Title: Linguine "Deliziose"
Categories: Pasta Italian Girlscout
Yield: 8 Servings
| 1 | lb | Linguine |
| 1 | lb | Prawns, medium, cleaned - deveined |
| 1 | lb | Salmon, filet, fresh, - julienned coarsely |
| Flour | ||
| 3/4 | c | Oil, olive |
| 1 | c | Leeks, julienned |
| 6 | oz | Mushrooms, sliced |
| 1/2 | c | Wine, white |
| 1 | tb | Marjoram |
| 1 | tb | Parsley, chopped |
| 2 | md | Garlic, cloves, minced |
| Salt | ||
| Pepper | ||
| 2 | tb | Butter (optional) |
| 1 | c | 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
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