Prawns, scallops and clams go into this delicious spicy marinara sauce for pasta. I serve it with garlic bread and a green salad.
Not great, but okay. I would completely eliminate the tomato paste to this recipe. The dry oregano portion should be cut in half. Also, I would cut the onion portion in half. I think the sauce was a little too sweet as well; therefore, I would reduce or eliminate the sugar also. Consider adding a small amount of cream to the sauce, and also some chopped fresh parsley at the end. The only other suggestion would be a little more white wine than is called for...maybe 3/4 cup instead of 1/2 cup. I hope all of this makes for a better dish. - 20 Feb 2006 (Review from Allrecipes USA and Canada)
Can't go wrong with all that yummy shellfish! However, I thought it was a *LITTLE* too tomato-ey - in particular, the tomato paste can probably be reduced. Also, I dipped the scallops in some flour+water so they were a little crispy - YUM! - 15 Feb 2005 (Review from Allrecipes USA and Canada)
This was delicious!!! I used 1 lb frozen uncooked shrimp, 1/2 lb jumbo sea scallops and 2 6 oz cans of chopped clams. I made the sauce exactly according to the directions. This was very spicy. If you do not like spicy food I suggest cutting back on the red pepper flakes. I love spicy foods and thought it was perfect the way it was. Thanks for the great recipe! - 09 Jan 2005 (Review from Allrecipes USA and Canada)