This is a lovely, yet simple recipe! I will say that I used crushed tomatoes (simply what I had on hand) and added fresh basil from the garden instead of the parsley. And I only had sea scallops on hand, so I used those after quartering them. Oh, and took a reviewer's tip and added a sprinkle of capers at the end. My husband loved it. By the way, it was NOT too spicy for us, even with the entire amount (1 t) of red pepper flakes added. Next time, I will try adding a splash of red wine at the end.

Reviewed On: Aug. 5, 2009

Perhaps I did not use enough oil in cooking, but I had no "juices" in the pan to speak of, hence, the dish came out a bit dry. Next time, I may make a pesto sauce (using basil, garlic, nuts, and olive oil) to serve on the side.

Reviewed On: Jul. 27, 2009

This recipe makes a very nice sauce. Used fresh blueberries and at the end of cooking (had to cook longer than 1 minute, by the way; probably 3 minutes before it was no longer runny) added a couple of squeezes of fresh lemon juice.

Reviewed On: Jul. 20, 2009