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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
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 195 (49%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 396
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