Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         linguine
   1      pound         prawns -- medium, cleaned
                        deveined
   1      pound         salmon -- filet, fresh, -
                        -- julienned coarsely
                        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      medium        garlic -- cloves, minced
                        salt
                        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