Linguine "Deliziose"

Course : Seafoods
Serves: 8
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1 pound linguine
1 pound prawns -- medium, cleaned deveined
1 pound salmon -- filet, fresh, - -- julienne coarsely
1 Cup flour
3/4 cup oil -- olive
1 cup leeks -- julienne
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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