Must make recipe - whether you stick with it or make variations! I halved the recipe as it was only for myself and my bf. Added 1/2 lb. store cooked, cleaned & deveined shrimp during the last five minutes or so. Steamed a dozen clams in 1 1/2 tbsp. oil & few squirts of lemon juice, and then added them (juices & all) for the last few minutes also. As a side note, I used a 14 1/2 oz. can of diced organic tomatoes and found this recipe WAY too salty. I ended up adding another half can of diced tomatoes, doubled the parsley, added an extra clove of garlic, and some lemon juice to cut down the on saltiness. If your not using fresh tomatoes, it's probably best to add salt to taste and not the specified amount. I also suggest that if your using canned tomatoes, do not go with the petite cut as I think that would have a negative impact on the texture of the sauce. I'm not big on tomatoe "chunks", so I just mashed the diced tomatoes every so often while it was cooking. And as another side note, I will continue making with the extra tomatoes as otherwise I don't think this would produce enough sauce. This turned out great, and looks great too.
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