---------- 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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