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.
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