Reviewed: Aug. 16, 2011

Great dish! I didn't used clams, and used frozen shrimp and scallops. Yet it was really delicious.

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Reviewed: Mar. 4, 2011

Fixed one half the recipe tonight for my girlfriend and me. I followed recipe very carefully except only used about half the red pepper (for her-not me). Fantastic. This is a keeper.

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Reviewer:

Ken

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Ormond Beach, Florida, USA

Reviewed: Sep. 23, 2010

Very good. Paste did dry the sauce out. I changed it up a little. Left out the tomatos because I didnt have any and just used a can tomato sauce. Turn out very good and everyone liked it.

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Reviewer:

mikeyjoe23

Reviewed: Sep. 4, 2010

Great! Left out the tomatoe paste, sugar and used canned clams. Instead of olive oil I rendered a half pound of bacon. I used the bacon fat to cook the scallops and shrimp. The cooked bacon I used for garnish. To die for in more ways than one. This is an all time favorite.

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Reviewer:

CAROL

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Bradenton, Florida, USA

Reviewed: May 12, 2010

Easy to make and turned out really good!! A little on the spicy side though, so I would put less red pepper next time.

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Reviewer:

Michelle

Reviewed: Mar. 14, 2010

Don't add sugar, it makes the sauce horribly sweet. Other then that, it was good.

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Reviewer:

Brittany

Cooking Level: Intermediate

Reviewed: Mar. 13, 2010

This was quite bland. I made it exactly minus the clams and we were disappointed.

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Reviewer:

CLARKV

Cooking Level: Expert

Reviewed: Dec. 6, 2009

we left out the tomato paste, added only 1 tsp of sugar, but the sauce didn't have the "YUM" factor. Shrimp and scallops were cooked perfectly.

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Reviewer:

chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

Reviewed: Nov. 8, 2009

Eventhough the sauce was flavourful, I found by adding the can of tomato paste to be much too heavy. I had to add over a cup of liquid b/c it was just too thick.

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Reviewer:

Forza13

Reviewed: Oct. 2, 2009

I made this for dinner tonight and was pleasantly surprised. My family and I really loved it (some of us are picky eaters!) While making the sauce I discovered it was too spicy. What I wound up doing was adding more crushed tomato and some half and half. I probably added a cup of half and half in total to cool it down. Normally I wouldn’t add dairy to a dish with fish, but I knew without it the sauce would be way too spicy. If I make this again, I’d probably still add a little half and half and definitely less red pepper. I also did not use clams. I used shrimp and scallops and it was wonderful. I can also see this being delicious with king crab or regular crabmeat. I did not put cheese on top of it (I don’t think seafood and cheese mix) but instead sprinkled some chopped parsley on top of each serving. I used thin spaghetti but if I make it again I’d maybe try a fettuccine to hold the sauce better.

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