This was delicious and easy - a combination that can't be beat! I found a 16 oz. frozen package of a seafood medley (clams, mussels, squid, octopus, and shrimp) that was ideal for this recipe. I had no idea where to find Greek pasta, so I used perciatelli, which is a long tubular pasta (hollow in the middle). It worked out perfectly. For the fresh herbs, I used Italian parsley and basil. I used fire-roasted diced tomatoes with their juices, but still ended up adding a ladleful or so of the pasta cooking water. After adding the seafood to the sauce, I had to simmer for a bit longer to cook the seafood through. This recipe lends itself to many combinations of seafood (or just one alone would do, too). I will definitely be making this again!
This dish gives you a lot of flavor in not a lot of time. I used what I had: some shrimp and some salmon and ended up with a very pretty bowl. Used a bit of Splenda for the ask for sugar. We sat back and enjoyed a great recipe with crusty rolls on the side. Oh, and I used orzo pasta which was excellent here (so much nicer with the other ingredients than trying to deal with big floppy noodles).
Quick, easy and tasty. I used all shrimp, and fresh basil because that was what I had. I like the way you can vary the seafood and herbs. I normally don't add sugar to tomato-based sauces, but it really worked here. Thanks for posting!
Very tasty. Quick and easy to put together. I used large frozen shrimp and small frozen scallops. I doubled the amount of canned tomatoes as there was not enough juice. Will make again :) Thanks for posting. Made for 1~2~3 ~hits~Spring 2010
I love seafood and pasta, and this is a great dish that gives me both. I used a combination of fresh crab and bay scallops. Yum! Overall though, it was a bit too much tomato for my family's taste buds. Next time, I think I would add a little more wine (or just simmer it for less time so the sauce is thinner). But it's something I will make a lot because it has common ingredients that I usually have on hand. Thanks, TeresaS.