| 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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