Linguine "Deliziose"


Course : Italian
Serves: 8
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Ingredients:


1 pound linguine

1 pound prawns -- medium, cleaned

1 pound salmon -- filet, fresh, julienned coarsely

1 Cup flour

3/4 cup oil -- olive

1 cup leeks -- julienned

6 ounces mushrooms -- sliced

1/2 cup wine -- white

1 tablespoon marjoram

1 tablespoon parsley -- chopped

2 cloves garlic -- , minced

1 teaspoon salt

1 teaspoon pepper

2 tablespoons butter -- (optional)

1 cup broth -- chicken

1 pound linguine

1 pound prawns -- medium, cleaned

1 pound salmon -- filet, fresh, julienned coarsely

1 Cup flour

3/4 cup oil -- olive

1 cup leeks -- julienned

6 ounces mushrooms -- sliced

1/2 cup wine -- white

1 tablespoon marjoram

1 tablespoon parsley -- chopped

2 cloves garlic -- , minced

1 teaspoon salt

1 teaspoon pepper

2 tablespoons butter -- (optional)

1 cup broth -- chicken
 

Preparation / Directions:


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 sauté‚pan, heat the olive oil over high heat, then add the prawns and salmon and sauté‚for 1 minute. Add the leeks and mushrooms (one at a time), and sauté‚for 1 minute after each addition. Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter. Sauté‚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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