Pink prawns and rosy salmon julienne are combined with linguine — deliziose, indeed! The sauce is created from mushrooms, wine, garlic, butter, and other good things. Crusty bread and salad are all that are needed. Okay, maybe some wine...
- Linguini - 1 pound, cooked al dente
- Prawns - 1 pound, medium, cleaned and deveined
- Fresh salmon fillets - 1 pound, coarsely julienned
- Flour for dusting
- Olive Oil - 1/2 to 3/4 cup
- Leeks - 1 cup, cleaned and julienned
- Mushrooms - 6 ounces, sliced
- Dry white wine - 1/2 cup
- Marjoram - 1 tablespoon
- Parsley - 1 tablespoon, chopped
- Garlic Cloves - 2, crushed and chopped
- Salt and freshly ground pepper
- Unsalted Butter - 2 tablespoons (optional)
- Chicken Stock - 1 cup
- Parsley Leaves - 6, stemmed and chopped fine
Cool the linguine under running fresh water; set aside. Lightly dust the prawns and salmon julienne with flour, shaking off the excess. Heat the oil in a large saute pan or skillet over medium-high heat until it shimmers. Add the prawns and salmon and saute for 1 minute. Add the leeks and saute for 1 minute. Add the mushrooms and saute for 1 minute again. Stir in the wine, marjoram, parsley, garlic, salt, pepper, and butter. Saute for 1 minute. Add the stock, reduce the heat to medium-low, and simmer 2 minutes; add more stock if the mixture becomes too dry. Add the drained linguine and toss, then simmer for 1 minute.
To serve: Mound linguine on each warmed serving plate. Stud each with prawns and salmon strips, then pour any remaining sauce over the dishes. Sprinkle with chopped parsley.