Spaghetti with Seafood

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This is delicious....! This should not be for intermediate, real easy to do. I made this dish several times already but made some adjustments, you might have to put a little more salt and water now and then. It dries up quickly. I want my pasta little moist and little oily. I also suggest to put the mussels, clams, and squid last. It becomes really hard if you cook it for too long, that is not good when it’s hard. you want those sea food soft and tender. I add all natural clam bits or juice that you buy at the grocery in a bottled jar, those will not go hard for extra taste. Add parsley too...Cooking a great dish is about experimenting, adjustments, and learning from your mistakes.

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We made this for Christmas Eve and thought it might be difficult but it was easy and absolutely delicious. It's going to be our new NYE tradition and we're not even Italian. Thanks Scott Conant!

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Solid, tasty and a breeze to throw together. The liquor from the shell fish really made the sauce described on the show- I like this recipe for its simplicity ( sans sea urchin but still really good

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If you tweak the recipe to use the water from the clams and mussels instead of the pasta water, it comes out much, much tastier. I think the use of pasta water was a typo because on the show, he used the water from the seafood. I also added some fresh herbs at the end.

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Wow, the 5-star reviewer didn't seem to make the recipe, but the other two did appear to make the recipe. I didn't, and I'll tell you why: couldn't find see urchin.

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This is boring, tasteless and a very poorly written recipe. If I wanted to ruin fish, I could do that by leaving it out on a warm afternoon.

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This lacked flavor and imagination! Boring!

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wow, that's awfully harsh and certainly unwarranted since it sounds like you didn't bother to make the recipe before offering a review. personally, i enjoy scott's insight and expertise and think we should try to be a bit more constructive in our critiques!