---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

     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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