Linguine "Deliziose"

8 Servings

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Linguine "Deliziose" Ingredients

1 lb Linguine	1/2 c Wine, white
1 lb Prawns, medium, cleaned	1 tb Marjoram
deveined	1 tb Parsley, chopped
1 lb Salmon, filet, fresh,	2 md Garlic, cloves, minced
julienned coarsely	Salt
Flour	Pepper
3/4 c Oil, olive	2 tb Butter (optional)
1 c Leeks, julienned	1 c Broth, chicken
6 oz Mushrooms, sliced

Instructions for Linguine "Deliziose"

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Main Ingredient: FishCuisine: Uncategorized