INGREDIENTS

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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