Reviewed: Nov. 5, 2011

I would give this 4.5 stars, but I'm just going to round up to 5 :p This is VERY good being as I'm eating it right now. I think it needs a LITTLE something, but I'm not quite sure what it is. A tad bit of garlic salt? Either way, it is freaking amazing as is. Very good recipe!

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3 users found this review helpful

Reviewer:

Krystal907

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Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Pullman, Washington, USA

Reviewed: Aug. 25, 2011

Didn't work out for us

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2 users found this review helpful

Reviewer:

sand

Reviewed: Oct. 15, 2010

This is a good dish, but not something I'd make again unless I had the ingredients on hand. The individual components of the recipe made me expect something much better than what it resulted in. Some changes were made... Two cups of water with a fish bouillon cube instead of fish stock and the leafy part I'd saved from a bulb of fennel in lieu of the parsley. I also added a generous pinch of nutmeg. I did not have Scotch (which is one of many kinds of whiskey) so I used an Irish whiskey. It would not light, however. Perhaps lighting it before adding it to the pot would be better. I did need to add cornstarch to the sauce to get it to the right consistency. This might be better with some spinach and a stronger, more melty cheese than Parmesan.

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4 users found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 10, 2010

Lovely delicate sauce. I would not add any thickeners. Can be used with random amounts of left over jarred salmon.

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6 users found this review helpful

Reviewer:

Gwenfron

Reviewed: Apr. 4, 2010

Yummy. We added a bell pepper and turkey bacon.

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6 users found this review helpful

Reviewer:

smart cookie

Reviewed: Mar. 24, 2010

sorry folks this was very blah. If i'm eating heavy cream then the recipe better by out of this world. I would not waiste my time or fat grams on this.

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5 users found this review helpful

Reviewer:

myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

Reviewed: Jan. 19, 2010

Fabulous taste!!!!!!!!!!!!!

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5 users found this review helpful

Reviewer:

Cathy

Reviewed: Dec. 4, 2009

o.k. With these ingredients I expected a bit more, but it was an o.k. meal.

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5 users found this review helpful

Reviewer:

RLSCHROE

Reviewed: Nov. 2, 2009

Absolutely excellent. I substituted chicken stock for the fish stock and left out the Scotch and it was still amazing. You can almost have this on the table in the time it takes to boil water and cook the pasta.

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17 users found this review helpful

Reviewer:

patriotizm

Reviewed: Jun. 18, 2009

Scotch and heavy cream. Separately, they are two of my favorite liquids. Together, they are the most amazing cream sauce my tongue has ever met. Thank you, Emma Jay. Thank you.

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10 users found this review helpful