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I made this to use the little bits of seafood I had in the freezer. I chose not to add the vegetables in the marinara but to add my own selection on the side with rice and I didn't use the pasta. I doubled the sauce ingredients and loved the sauce which is why I chose this recipe originally. I seem to be making many of Chef Potts recipes lately and this is another wonderful one.
This is not only lovely on the taste buds but also on the eyes. No squid here and I didn't have cauliflower so it was just the broccoli and carrot but that was enough. It was made with frozen prawns and scallops and Jack fish that DH caught out of the river this morning. The seasonings were marvelous and I served it on lemon pepper fettuccine for a very much enjoyed dinner. Thanks Pat.
Pat's husband Chris cooked this for us last night. The seafood was beutifully cooked (espcially the calamari which can often be so tough) and the very cheap Samson fish the fishmonger recommended was beautiful. Chris wasn't 100% happy with the finished dish, but we really enjoyed it.
This is a lovely pasta and was enjoyed by all my seafood loving family. I did double the cream and sour cream but Dave likes the extra sauce. Will be making this again soon.