1 lb Linguine

1 lb Prawns, medium, cleaned

-- deveined 1 lb Salmon, filet, fresh,

-- julienned coarsely Flour 3/4 c Oil, olive

1 c Leeks, julienned

6 oz Mushrooms, sliced

1/2 c Wine, white

1 tb Marjoram

1 tb Parsley, chopped

2 md Garlic, cloves, minced

Salt Pepper 2 tb Butter (optional)

1 c Broth, chicken

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