Fettuccini de la Mer Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 9, 2009
I made some minor changes: used Trader Joe's frozen seafood blend (scallops, shrimp, squid) in place of all seafood. Used fresh herbs (basil, tarragon, and parsley), no green pepper, and used hazelnut rather than dairy milk because it's what I had on hand. Suddenly had to leave right as it was done, and came back to cold pasta... and it was so delicious! I will totally make this again, and maybe even follow the recipe closer next time. ;)
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Reviewed: Nov. 27, 2007
this recipe is my family's favorite. It was very easy to make..
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Reviewed: Sep. 6, 2007
This was very tasty, even better the second day. Make sure you add the seafood broth very sparingly and a little at a time. You'll probably only use 1/2 to 3/4 cup of the broth.
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Photo by Denise E.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 12, 2004
I must agree that the directions are not very well written. How can one add a liquid "to desired thickness" when another 2 cups of liquid (milk) have yet to be added? I simply waited until after I'd added everything else before deciding about the broth, and in the end added none as it seemed unnecessary altogether. But what *should* be a fairly easy recipe should not be restricted to "experienced cooks" in order to follow it. And despite all that, I just didn't think it was all that good.
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Photo by Erimess

Cooking Level: Intermediate

Reviewed: Mar. 17, 2003
I have to say that my family was very impressed with this recipe. I substituted lobster for crab. The directions were clear, and well written. The sauce was rich and thick, and very flavorful. Being an experienced cook, it was obvious to me that you would not pour all the seafood cooking liquid into the vegetable mixture, but add only a little at a time, as stated, until desired thickness was reached. I will be filing this with my "keeper" recipes and certainly will share this one with my friends. Thanks for a great recipe!
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Cooking Level: Expert

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Reviewed: Nov. 21, 2001
This recipe was not as I expected. The recipe is unclear on how much seafood broth to add, so I'm pretty sure I added too much. It was more like a thin soup and took alot of flour to thicken it. I also found this recipe to be very bland. I had to add alot of salt, pepper, and garlic to help it out. I also added a little cayene pepper to it. That seemed to help. I don't believe I'll be making this recipe again, however I do encourage others to try it out.
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