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Title: Linguine "Deliziose"
Categories: Pasta, Italian, Masterchefs, Frisco, Gir
Yield: 8 servings
1 lb Linguine 1/2 c Wine, white
1 lb Prawns, medium, cleaned 1 tb Marjoram
-- deveined 1 tb Parsley, chopped
1 lb Salmon, filet, fresh, 2 md Garlic, cloves, minced
-- julienned coarsely Salt
Flour Pepper
3/4 c Oil, olive 2 tb Butter (optional)
1 c Leeks, julienned 1 c Broth, chicken
6 oz Mushrooms, sliced
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
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