Linguine \"deliziose\"
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine |
| 1 | pounds | Prawns, medium, cleaned deveined |
| 1 | pounds | Salmon, filet, fresh, julienned coarsely |
| Flour | ||
| ¾ | cup | Oil, olive |
| 1 | cup | Leeks, julienned |
| 6 | ounces | Mushrooms, sliced |
| ½ | cup | Wine, white |
| 1 | tablespoon | Marjoram |
| 1 | tablespoon | Parsley, chopped |
| 2 | mediums | Garlic, cloves, minced |
| Salt | ||
| Pepper | ||
| 2 | tablespoons | Butter (optional) |
| 1 | cup | Broth, chicken |
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 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 From: Rob Stewart Date: 09-12-94