Mary & Martha's Kitchen Recipe

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Linguine "Deliziose" Recipe 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 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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<h1>Linguine "Deliziose"</h1> <h2>Recipe</h2><p> <P>1 lb Linguine <P>1 lb Prawns, medium, cleaned <P>-- deveined 1 lb Salmon, filet, fresh, <P>-- julienned coarsely Flour 3/4 c Oil, olive <P>1 c Leeks, julienned <P>6 oz Mushrooms, sliced <P>1/2 c Wine, white <P>1 tb Marjoram <P>1 tb Parsley, chopped <P>2 md Garlic, cloves, minced <P>Salt Pepper 2 tb Butter (optional) <P>1 c Broth, chicken <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Linguine_\"Deliziose\"/24788/' title='Linguine "Deliziose" Recipe'>Linguine "Deliziose" Recipe</a></div>

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