Reviewed: Apr. 5, 2009

Great recipe. Would use considerably less capers though, as the dish turned out quite salty despite the fact that i didn't use any salt at all. And this is coming from a person who likes her food salty. Would make this again.

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Reviewer:

arieltam

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Reviewed: Mar. 24, 2009

I had to quadruple the amount of pasta. And we used corkscrew pasta instead of Linguine. We are a large family... but I have to say it was a very nice change to white sauces. I used butter to saute instead of olive oil. We grow most of our foods so I used some diced tomatoes we canned last fall. Turned out great. I recommend it. Would be great for a potluck!

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Chelle Benson

Cooking Level: Professional

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Reviewed: Feb. 7, 2008

Very good, I did cut back on the sage and bay leaf only because that is my families preference. I also added some blackened chicken to the top when served. Turned out very good. Thanks for the post.

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