Very good!
I did make a few alterations though.
First of all, I pureed the sauce before simmering it for and hour, simply because I like a non-chunky, smooth sauce. Also, I halved the amount of pepper flakes because I was cooking for company and didn't want it to be too spicy. Not to mention that I only used half the amount of tomato paste, as others had recomended.
Also, I the clam meat (without the shells) that can be bought in the market near my house to save time.
The people I cooked for told me they enjoyed it a lot!
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