Reviewed: Feb. 24, 2011

Loved this recipe! I did add a couple of changes though. I added a generous sprinkling of lemon pepper, parsley flakes and instead of butter I used olive oil. After you boil your pasta, you can add the water from the pasta instead of bread crumbs. I probably used about a cup of pasta water.

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Reviewer:

EAMILNE

Cooking Level: Expert

Living In: Highlands Ranch, Colorado, USA

Reviewed: Feb. 20, 2011

Ohhh heavenly! I am one that usually alters recipes without hesitation, and must admit that after reading through this recipe, I had no desire to change anything! I prepared it as directed, and probably only used about 1/2 cup of bread crumbs. I just sprinkled & stirred, sprinkled & stirred until the sauce remained thin enough to coat the pasta well. I used "italian style" bread crumbs and vermicelli, only because that was what I had ... still PERFECT!

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Reviewer:

LL Kid

Cooking Level: Expert

Reviewed: Feb. 12, 2011

Absolutely delicious! Thank you for this recipe!

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Reviewer:

tarabear

Reviewed: Feb. 1, 2011

Yummy! Sauce will be doubled next time.

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Reviewer:

gregspotato

Cooking Level: Intermediate

Home Town: Hortonville, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

Reviewed: Jan. 27, 2011

Very Tasty! Added a few other ingredients too!

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Reviewer:

Mommyof2

Reviewed: Jan. 9, 2011

This recipe was very delicious. We neede only about 1/4 a cup of bread crumbs to thicken it up. We also added fresh squeezed lemon. My picky daughter loved it.

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Reviewer:

Jen Wolpert

Reviewed: Jan. 5, 2011

When i made the dish the sauce turned to thick, i would not use as many breadcrumbs or even use them at all, but besides that it was okay not very garlicy though i will skip the breadcrumbs and keep the garlic in.

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Reviewer:

kmgrief

Reviewed: Jan. 5, 2011

I quadrupled the recipe easily and made it for a crowd on Christmas Eve. Everyone loved it and it went together quickly so I could spend time with our guests. I nixed the cheese this time, and would add more garlic in the future if I was just making it for myself.

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Reviewer:

MSALLEYCAT

Cooking Level: Expert

Reviewed: Jan. 3, 2011

Wow! This was my first time cooking with wine and I thought I had ruined the dish after I put the wine in. The smell was just not pleasant. So, I took a shrimp to try it before I served it and WOW OH WOW! It was delicious! Thank you for such a wonderful recipe! The entire meal was devoured!! This is a keeper!!

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Reviewer:

Bonny

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

This needs much more garlic than what's called for. We loved it with these changes: I used 1/4 cup each of butter & EVOO, 8 teaspoons of minced garlic (didn't remove it), and only used about 2 heaping teaspoons of the bread crumbs. Served it over spinach pasta. Yummy!

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