Reviewed: Sep. 30, 2009

This was alright. I made it as directed, but it was bland and needed a lot of doctoring. I probably tripled the seasonings, and added 1/2 cup white wine. I like the idea of this recipe, but I'll keep looking.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

This tasted even better than our favorite Italian Restaurant makes it. I added extra garlic and a lot of fresh basil and parsley in addition to the Italian Seasoning. I reduced the lemon zest to 1 teaspoon and left everything else the same. Thanks!!

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Jenlynn

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: North Babylon, New York, USA

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Reviewed: May 20, 2009

Simple recipe. Flavor was lacking.

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Carb Junkie

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Reviewed: Apr. 1, 2009

This recipe was really nice. I loved it. It was just a tiny bit bland, but other than that, the taste was perfect. I saved some as well, so I just heated it up to eat it again. Wonderful recipe! I didn't substitute anything..

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Sweet Pea's Kitchen

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Mar. 5, 2009

added red wine, just clams and lots of garlic-yum

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Leigh

Cooking Level: Intermediate

Living In: Victor, New York, USA

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Reviewed: Feb. 18, 2009

This was good and quick. I did not have scallops so I increased the clams and shrimp. I added mushrooms, diced tomato and a few good splashes of wine. Since this was a last minute dinner I had to use what I had on hand, so I used marinara in place of the puree. Next time I will probably add a small amount of tomato paste and will make sure I have scallops. Thanks for sharing the recipe.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2007

We really enjoyed this recipes, but doctored it up a bit. Doubled the amount of seafood and the red pepper. Even the kids loved it!

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LIBBITTA

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Reviewed: Feb. 19, 2007

I made this dish over the weekend and my husband went nuts over it. I made a few changes. Only used 1/2 cup of clam juice and substituted the other 1/2 cup with white wine. Uped the crushed red pepper from 1/4 to 1/2. Used fresh shrimp instead of canned.

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Renee T.

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2007

FABULOUS! Didn't change a thing...we couldn't get enough! One thing: I used fresh lemon zest and that absolutely makes this dish sing. In emergencies, I do use the dried stuff but really wanted to make this as written and am so glad I did. Thank you so much for sharing this with the rest of us!

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CHRISTYJ

Cooking Level: Intermediate

Living In: Eureka, California, USA

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Reviewed: Jan. 15, 2007

Awesome recipe!!! I added white wine to this also.

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italy4me

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Reviewed: Dec. 29, 2006

I have made this dish for my husband many times now..it is one of his favorites!! Last night I added one can of the Progresso White Clam Sauce instead of the minced clams and it was great! Added a richness to the flavor. Make sure you have extra bread to soak up the juice!!

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SUE TEDESCO

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Washoe Valley, Nevada, USA

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Reviewed: Oct. 8, 2006

Very tasty! I also used less clam juice (left out the juice from the whole clams) and no scallops and added extra shrimp. It had plenty of clam flavor.

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 15, 2006

MY HUSBAND LOVED IT! EASY AND GREAT, THANKS

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V29578

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Reviewed: Jul. 7, 2006

This is easier than what it may look. I changed it up a bit by leaving out olives and by putting the tomotoes in food processor to make it more saucy. I did not use all the clam juice that would have definately been to much and I didn't have scallops so i used more regular sized shrimp. This makes a lot but very good dish.

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jewellze

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Reviewed: Dec. 15, 2005

Great recipe even without olives and lemon zest. I did have to add a can of tomato soup (wish I had more crushed or diced tomato's) since it didn't make enough sauce for the pasta.

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Casey M

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Sep. 8, 2005

This recipe was easy and delicious - restaurant quality for sure! I followed the recipe exactly and it was perfect!

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ASPIRINGCOOK

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Reviewed: Aug. 19, 2005

I served this a year ago at a family reunion dinner and now it has become a regular at our gatherings! We love all that seafood, except I used raw shrimp rather than salad shrimp!

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vlui

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Reviewed: Jan. 20, 2005

I used just 1 can of clam juice and strained the other. I used less olives and instead of crushed tomaotes I used diced can tomatoes with balsamic. I had fetticini instead of linguini as well. Very good. We will make again and again.

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