LunaSpoona Recipe Reviews (Pg. 1) - (187227979)

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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Jan. 1, 2013
This is a recipe that has become a regular at our household, however as others have noted, we had to slightly change it. With the changes it is amazing! We love spicy food, so we actually just tripled the red pepper flakes (to 1 and a half teaspoons, instead), and it has a kick but is not too much. I think even for people who don't like a ton of spice it should still be doubled, as the first time we made it is was really bland. As a reference, I order the 1-2 star spice levels at Thai places, so that should tell you something... The other tip I'd give is that we use vine ripe tomatoes instead of plum. The flavor of the tomato makes the meal, so we make sure to get really nice plump tomatoes. I still do 4, even though they are bigger than plum, but we love tomatoes. Last- don't make the mistake of thinking you can substitute dried basil for fresh (we did this once when the basil was forgotten at the store, and it completely changed the flavor). Enjoy!
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