- Olive oil
- 3 ounces dried tomatoes
- 8 large garlic cloves, peeled and sliced thin
- 1 bunch of leeks (about 3-4 medium leeks), sliced
- 8 ounces fresh mushrooms, sliced or quartered
- 4 ounces Genoa (or hard) salami, sliced
- 2 boneless, skinless chicken breast halves, in 1/2 inch cubes
- 1 pound fresh shrimp (about 2/3 pound if shrimp is cleaned)
- 1 pint sour cream
- Salt and pepper to taste
- 1 pound linguine or fettuccine
- Blanch dried tomatoes for two minutes, drain well. Slice into strips.
- In small bowl, cover tomatoes with olive oil. (Or just slice up some dried
tomatoes that have been preserved in olive oil.)
- Cut salami into 1/4 inch strips.
- Prepare pasta according to package directions.
- In large skillet over medium high heat, sauté tomato/olive oil mixture with
garlic for one minute.
- Add leeks and mushrooms to pan and continue cooking for about four or five
- Push vegetables to side of pan, add chicken, shrimp and salami, stirring
them, but not yet mixing into vegetables until shrimp and chicken look almost
done, about two minutes.
- Meanwhile, test the pasta. When al dente, drain well and return to kettle
with enough olive oil to keep it from sticking.
- Stir to mix vegetables into meat mixture, and cook another minute or two
until meats are just done.
- Reduce heat to low, add sour cream and stir until mixed.
- Add salt and pepper to taste.
- Serve on large platter over pasta.
- Sprinkle with freshly grated parmesan, if desired.
Yield: 6 to 8 servings
Posted by Chyrel at Recipe Goldmine 1/17/2002 5:21 pm.