Reviewed: Jun. 23, 2009

A popular dish even with kids! I had bought a bag of 'seafood mix' from Aldi and wasn't sure what to do with it. Had calamari, shrimp and scallops. Made this sauce to go with it although I didn't have the cherry peppers. Served with the pasta for a different and tasty dinner. Thank you!

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unfurledgirl

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Reviewed: May 11, 2009

Very nice sauce! I didnt have the peppers, so I skipped them, and I switched the basil for green onions. It was still a very nice sauce! I might try it with shrimp next time. I think the peppers sound really yummy, I just didn't have any on hand.

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Jen

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Reviewed: Feb. 9, 2008

Yummy. I'm always looking for new ways to serve seafood as my husband is a pescatarian (no meat, only seafood). I thought calamari would be a real challenge, and I expected to have to make an alternative meat dish for myself and my 12-year-old son. WRONG! We all loved the dish. I didn't have cherry peppers so I just left them out since previous reviewers thought it too hot anyway...I used a little extra red pepper flakes and a little extra garlic and went liberal with the parmesan when serving. Delicious! We all really loved it. I also used gemelli instead of fettucine and it worked well. I will use it again and I will get the cherry peppers because I think it will only make it better. Thanks!

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Reviewer:

tru2blue

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Dec. 28, 2007

I read the previous review and decided in order to not make this recipe too hot, I'd use an orange bell pepper instead of the spicy peppers. That may have been a mistake, because I found the recipe to be very bland. The sauce was indeed very thick, pasty and not very tasty. I also thought the recipe should call for more squid. The sauce and pasta were so overwhelming, I had forgotten that this was a calamari recipe. If I were to make it again, I'd double the squid, use 1 tbsp of starch for thickening, and keep the spicy peppers.

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kissthecook

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Reviewed: Aug. 31, 2007

The calamari were delicious!

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 10, 2007

VERY good. Although I'm not a "hot foods" person I enjoyed this very much. I will make it again but will halve the peppers (just a bit too spicy for my taste), add a can of diced tomatoes (the sauce was a bit thick and I thought it may benefit from tomatoes), and double the basil (LOVE basil). Thanks for the recipe! Of course, a cook from Boston must be a GOOD cook!!! (I'm from Mass, too!)

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