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 |
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Preparation / 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 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
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