By HELEN PEAGRAM on November 10, 1999
Photo by plden
Photo by plden
Serving Size: 1 (574 g)
Servings Per Recipe: 1
"the recipe for the sauce was excellent, though i used different types of shellfish. on the whole, i think that you can use other types of shellfish that is the most available to you."
"I made this for my family. We loved it. I used Baby clams, Large Shrimp, and Mussels. I didn't feel to add the Sword Fish,Cod, or Squid rings. Some of these ingredients are not available all the time.I used a little more Garlic. Instead of Prawns and Baby Shrimp, I just used large Shrimp. I also used some crushed tomatoes as well as Heavy Cream. Next time I will add the Cod or Sword Fish if its available. Great dish! Thanks Hellen Peagram."
"Delicious. I added can stewed tomatoes instead of the tomato sauce and used only shrimp, mussels and clams. One of my family favorites."
"Would be honorable if people left the author's name attached to the recipe Helen... !!! It's a shame... I see Fred Towner's recipes have been altered also... shameful!"
"made this with tomato paste, used dried parsley as there wasnt any fresh parsley on hand, increased garlic + chilli flakes - WAS A DELIGHT! Next time i will make this with cream... Thank you."
"I had this in a resturant on Friday night, the first thing I did when I came home was check zaar for a recipe, this one is saved and on the to make this weekend. Thanks for posting it I can't wait to try it."
"used black squid ink pasta, mixed shellfish (clams, mussels, shrimp, lobster tail and fish), increased cream to 8 oz, no tomato sauce used......spectacular and sofisticated......very tasty and worthwhile specially making the homemade black pasta"