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Suggest a better descriptionBoil 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
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 396 | ||
Calories from Fat: 195 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 150.3mg | 5 % | |
Potassium 161.6mg | 4 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 41g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 396
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