Reviewed: Feb. 16, 2010

I made this exactly according to the instructions. I am surprised that no one else said anything about the consistency of the sauce. Because it uses flour/milk instead of cream, it comes out the thickness and color of roux (and has flour lumps unless you sift it). I tasted it while cooking, and it tasted like nothing; and that was after I added garlic to it. So, I added salt. Of course, after this it only tasted like salt. After I added all of the other ingredients the dish didn't look appetizing at all.

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Reviewer:

therinoa

Reviewed: Feb. 15, 2010

Made (4 serving size) as printed except changed amt to 1 tbsp oregano (who would use 1/2 cup?!?!?!?). Recipe is delicious, but will cut capers in half next time, thin out the sauce with chicken broth, add half cut mushrooms, 1/2 tsp garlic, dash of cooking wine, and cut butter in half. Didn't like the smoked salmon, so will grill salmon next time, or use shrimp and artificial crabmeat. Also will add a little cream cheese on a batch sometime.

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Reviewer:

tvsp

Reviewed: Feb. 9, 2010

Delicious, but sauce turned out to be too little or too dry/thick for 8 oz of pasta. Next time I will add more milk or maybe less flour.

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Reviewer:

MIRIZA

Reviewed: Jan. 11, 2010

We loved this. We used fresh salmon (just baked it in the oven and then cut it up) and skim milk. Also used marjarine instead of butter.

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Reviewer:

Lisa Hodge

Reviewed: Dec. 8, 2009

This is a great recipe! I am alergic to tomatos so i didnt put any, but it still turned out v. v. delicious!

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Reviewer:

Ms. Woodpecker

Reviewed: Nov. 10, 2009

Oh this was yummy. My picky teenage daughter even gobbled it up! I made a few adjustments (baked salmon, heavy cream instead of milk, replaced half the butter with cream cheese, and sauteed the spinach with olive oil, shallots and garlic.) This really could be served in any restaurant. Next time will try it per the instructions and see which one I like better. Thanks!

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Reviewer:

ANDIALEIGH

Reviewed: Nov. 4, 2009

This is very good, but VERY rich. I won't make it again, but someone who likes rich food will like it a lot.

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Reviewer:

MRSFROSTY

Reviewed: Sep. 26, 2009

I followed some of the suggestions and used cream cheese to thicken the sauce. I also used fresh tomatoes instead of sundried and added portobello mushrooms! Used bow tie pasta also! It was great...a big hit! Will definitely make again!

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Reviewer:

dayja3ny

Reviewed: Sep. 11, 2009

Made this according to the original recipe and will not be making it again. I was surprised because I'm super easy to please and love every ingredient in this.

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Reviewer:

liavee

Reviewed: Sep. 8, 2009

Didn't have smoked salmon, so I took fresh salmon, added salt and pepper, put melted butter on top and mixed together parmesan cheese and breadcrumbs (equal parts of both) and sprinkled it on top, baked at 400F for 12-15 minutes until flaky. Made the cheese mixture as suggested, but didn't have capers or sun-dried tomatoes, so I added subdried tomato pesto instead. Mixed the fettucine with the cheese/ pesto mixture and then added the salmon on top. My husband loved it!

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