9/15 Linguine 4
From
Ben Collver@1:18/200 to
All on Mon Sep 14 10:31:55 2026
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Linguine "Deliziose"
Categories: Pasta, Italian
Yield: 8 Servings
1 lb Linguine
1 lb Medium prawns;
- cleaned, deveined
1 lb Fresh salmon filet;
- julienned coarsely
Flour
3/4 c Olive oil
1 c Leeks; julienned
6 oz Mushrooms; sliced
1/2 c White wine
1 tb Marjoram
1 tb Parsley; chopped
2 cl Garlic; minced
Salt
Pepper
2 tb Butter (optional)
1 c Chicken broth
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 minute.
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.
Recipe by Adriana Giramonti, Giramonti Restaurant, San Francisco
Recipe FROM: Great Chefs of San Francisco, 1984
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