Reviewed: Feb. 20, 2008

Wow, this was the best meal I've ever made! I have never made an entire meal all by myself before I made this and my parents and younger sister were very impressed.

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sweet-o-wheat-o's

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Reviewed: Feb. 19, 2008

This is a phenomonal recipe. My family loved it. My husband thought it was restaurant quality. Thanks for the recipe Holly. It's fantastic.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Feb. 17, 2008

This is not the original recipe I used in years past, but it is close. I recommend the following minor modifications: fresh roma tomatos, not canned--(Blech!) a half cup of diced red pepper strips while sauteing the garlic. Then a dash of half and half and capers at the end to thicken and give depth and body. Finally, I grate fresh parmeasean and black pepper at serving time. This made it much better in my family's opinion. Sorry, no photos, the diners ate it before I could get out the camera. They nearly ate it right from the pot on the stove! I served with white bean salad and a bottle of chianti and a hot loaf of foccachia with olive oil and fresh canollis for dolche!

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chef from the south

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Reviewed: Feb. 12, 2008

GREAT recipe. I cut the red pepper by half, was still pretty spicy!

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Rosie

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Feb. 10, 2008

My husband really likes this sauce. It's a tiny bit spicy for me but if I cut the red pepper a bit, I really enjoy it. Thanks, Laura

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LAURARICE

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Reviewed: Feb. 10, 2008

Awesome! Use less pasta (I used angel hair).

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J.Flo

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 9, 2008

Excellent..used other suggestions and doubled recipe, added fresh basil and Italian seasoning. Instead of shrimp and scallops, I used clams....so good!

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Terr644

Cooking Level: Expert

Living In: Brielle, New Jersey, USA

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Reviewed: Feb. 1, 2008

SO good! Amazing flavor - big hit with the family! Next time I'll cut back the red pepper flakes...we love spice, but it was a bit on the hot side. Thanks!

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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Jan. 29, 2008

GOod old fashioned Italian cooking - we loved this dish! The only thing I changed was the amount of red pepper flakes - I used 1/2 tsp instead of a whole tsp so that my kids would eat it. I will absolutely make this again.

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jan. 18, 2008

This is awesome. add more crushed red

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Stocktongrad2004

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Reviewed: Jan. 16, 2008

My family thought this was good but not great. It tasted a little too fishy but I have to admit that I cooked the scallops and shrimp in the sauce rather than cooking them separately and then adding to the sauce. I think some sherry or wine would be a nice addition to this sauce.

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Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

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Reviewed: Jan. 10, 2008

Excellent, easy meal...my husband said it's a keeper!

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Jan. 6, 2008

i use ~ 50% more tomatoes and shrimp but otherwise this is a delicious recipe! Big crowd pleaser and not hard to prepare!

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MITCOFFEE

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 5, 2008

This is the best ***** A few minor alterations like using spegetti ,1 clove of garlic,1 cup of canned diced tomatoes,and 1/4 teaspoon pepper flakes with some cracked pepper and grated parmesan and romano cheese on the top. This was the best seafood dish that I have ever had!!!!!!!!!! I did a 4 person recipe.

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Linda Shettsline

Home Town: Caribou, Maine, USA

Living In: New Ringgold, Pennsylvania, USA

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Reviewed: Jan. 5, 2008

For being so simple, this tasted great. I cut the recipe in half and used one 14.5 oz. can of diced fire-roasted tomatoes. My only complaint is that after 30 minutes of cooking, all the liquid was gone and the sauce was pretty thick. Also I didn't feel it made enough sauce for the amount of pasta specified. Next time I'll use less pasta and a shorter cooking time for the sauce.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 2, 2008

This recipe rocked the socks off of anything pasta related my wife and I have tried in awhile. I know it's not nearly as "manly" to post on a recipe website, but this is was pretty darn good!! Granted we added some hot flavored oil in the end instead of the regular oil, and we threw in a bit of fresh basil.Just try this, and you will feel like some sort of 5 star food master of food.....or something.

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Brian

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Reviewed: Dec. 26, 2007

I doubled the recipe, used about 10 tablespoons of minced garlic, 4 cans diced tomatoes w/Italian seasoning, added an additional 1-1/2 lbs. shrimp and sea scallops (halved). Fed 5 hungry adults with enough leftover to feed 4 lucky people the next day. Really great recipe !

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SJTT

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Dec. 20, 2007

Two words-SIMPLE and GOOD. I used 28 oz can of crushed tomatoes as someone suggested. I only did 1/2 tsp of red pepper but will increase it next time. If you like alot of sauce on your pasta you may want to double the sauce.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Dec. 17, 2007

This is my husbands favorite dish! Its so easy and delicious

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Cyndi

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Reviewed: Nov. 30, 2007

This recipe was a huge hit with my family! The only thing I changed was adding a few shakes of italian seasoning to the sauce. I did everything else exactly as the recipe called for. It was delicious! Also, it wasn't hard at all! The preparation/cooking time look deceivingly long, but remember that 30 min. of that is spent simmering the sauce!

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ericsgirl51987

Cooking Level: Expert

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Fra Diavolo Sauce With Pasta

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