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