Ingredients:
| 1 |
pound |
linguine |
| 1 |
pound |
prawns -- medium, cleaned |
| 1 |
pound |
salmon -- filet, fresh, julienned coarsely |
| 1 |
Cup |
flour |
| 3/4 |
cup |
oil -- olive |
| 1 |
cup |
leeks -- julienned |
| 6 |
ounces |
mushrooms -- sliced |
| 1/2 |
cup |
wine -- white |
| 1 |
tablespoon |
marjoram |
| 1 |
tablespoon |
parsley -- chopped |
| 2 |
cloves |
garlic -- , minced |
| 1 |
teaspoon |
salt |
| 1 |
teaspoon |
pepper |
| 2 |
tablespoons |
butter -- (optional) |
| 1 |
cup |
broth -- chicken |
| 1 |
pound |
linguine |
| 1 |
pound |
prawns -- medium, cleaned |
| 1 |
pound |
salmon -- filet, fresh, julienned coarsely |
| 1 |
Cup |
flour |
| 3/4 |
cup |
oil -- olive |
| 1 |
cup |
leeks -- julienned |
| 6 |
ounces |
mushrooms -- sliced |
| 1/2 |
cup |
wine -- white |
| 1 |
tablespoon |
marjoram |
| 1 |
tablespoon |
parsley -- chopped |
| 2 |
cloves |
garlic -- , minced |
| 1 |
teaspoon |
salt |
| 1 |
teaspoon |
pepper |
| 2 |
tablespoons |
butter -- (optional) |
| 1 |
cup |
broth -- chicken |
|
Preparation:
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 sauté‚pan, heat the olive oil over high heat, then add the prawns and salmon and sauté‚for 1 minute.
Add the leeks and mushrooms (one at a time), and sauté‚for 1 minute after each addition.
Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter. Sauté‚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 |
