| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Pasta, Italian, Masterchefs, Frisco, Gir | 8 | Servings |
INGREDIENTS
| 1 | lb | Linguine |
| 1 | lb | Prawns, medium, cleaned deveined |
| 1 | lb | Salmon, filet, fresh, julienned coarsely |
| Flour | ||
| 3/4 | c | Oil, olive |
| 1 | c | Leeks, julienned |
| 6 | oz | Mushrooms, sliced |
| 1/2 | c | Wine, white |
| 1 | tb | Marjoram |
| 1 | tb | Parsley, chopped |
| 2 | md | Garlic, cloves, minced |
| Salt | ||
| Pepper | ||
| 2 | tb | Butter (optional) |
| 1 | c | Broth, chicken |
INSTRUCTIONS
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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