Pin It The first time I made aglio e olio with seafood, my tiny apartment smelled like an Italian trattoria for days. I had been planning a date night dinner and wanted something impressive but not fussy. The garlic hit the olive oil and I knew this was going to be special. We ate it standing up in the kitchen because I was too impatient to set the table. That plate of pasta disappeared faster than any meal I have ever made.
Last summer I made this for my parents who had just returned from Italy. My dad is usually quiet about food but he actually stopped eating to say this reminded him of a small restaurant in Positano. My mom kept asking what the secret ingredient was, not believing it could be so simple with just garlic, olive oil, and good seafood. That evening turned into a three hour dinner where nobody wanted to leave the table.
Ingredients
- 250 g large shrimp: Fresh shrimp sweeten the sauce as they cook, so buy the best you can find and keep them cold until you are ready to cook
- 500 g fresh clams: Scrub them really well under cold water and discard any that do not open when cooked
- 400 g spaghetti: The thin strands catch the garlicky oil perfectly, but linguine works beautifully too
- 6 tbsp extra virgin olive oil: This is the foundation of the dish so use your best quality olive oil
- 5 garlic cloves: Slice them thin so they infuse the oil without burning
- 1/2 to 1 tsp red chili flakes: Adjust based on how much heat you enjoy
- 1/2 cup dry white wine: Pinot Grigio or Sauvignon Blanc both work wonderfully
- 1 lemon: Both zest and juice brighten the rich seafood
- 1/4 cup fresh flat leaf parsley: Adds fresh color and a grassy contrast to the garlic
- Salt and pepper: Seafood needs salt but taste before adding since clams are naturally briny
Instructions
- Boil the pasta:
- Cook spaghetti in generously salted water until al dente, saving that precious half cup of starchy pasta water before draining
- Infuse the oil:
- Heat olive oil over medium heat, add sliced garlic and chili flakes, watching closely until the garlic turns golden and fragrant, which happens fast
- Sear the shrimp:
- Add shrimp to the garlicky oil and cook just two minutes until pink, then remove them because they will finish cooking later
- Steam the clams:
- Pour in the white wine, add the clams, and cover the pan while shaking occasionally until all the shells pop open
- Bring it together:
- Toss the pasta, lemon zest and juice, most of the parsley, and both seafood back into the skillet, adding pasta water until everything glistens
- Finish and serve:
- Taste and adjust seasoning, then plate immediately while the steam is still rising and the garlic is most fragrant
Pin It This pasta became my go to for impromptu dinner parties after I learned I could prep everything in advance. Friends started requesting it whenever they came over, and eventually I stopped trying to make anything else. There is something magical about setting down a steaming plate of seafood pasta and watching everyone fall quiet as they take that first bite.
Choosing The Best Seafood
I have learned that seafood quality makes or breaks this dish completely. Look for shrimp that smell like the ocean, not ammonia, and clams with tightly closed shells. If your fish counter looks questionable, it is better to make something else entirely.
Wine Pairing Secrets
The same white wine you cook with works beautifully in your glass. A crisp Pinot Grigio or Sauvignon Blanc cuts through the olive oil while complementing the sweet seafood. I usually open the bottle while I prep and pour a glass before I even start cooking.
Make It Your Own
Once you master the classic version, you will start seeing variations everywhere. Mussels work beautifully instead of clams, and a handful of cherry tomatoes add sweetness and color. I have made this with just shrimp when clams were not available, and it is still devastatingly good.
- Add a handful of fresh basil or arugula at the end for different flavor notes
- Try anchovies melted into the oil for an umami depth that nobody can quite identify
- Finish with a drizzle of your best olive oil right before serving for extra richness
Pin It 
This dish is proof that the best recipes are often the simplest ones. Perfect for a weeknight treat or an elegant dinner party.
Recipe FAQs
- → Can I use mussels instead of clams?
Yes, mussels can be substituted for clams and will provide a similar briny flavor and texture.
- → How do I avoid overcooking the shrimp?
Sauté shrimp just until they turn pink and opaque, usually about 2 minutes, to keep them tender.
- → What kind of pasta works best for this dish?
Traditional spaghetti is preferred for its ability to hold the garlic-infused olive oil sauce and seafood.
- → How can I make the dish spicier?
Increase the amount of red chili flakes during the garlic sauté to enhance the heat level.
- → Is white wine necessary for this preparation?
White wine adds acidity and depth of flavor, but can be omitted or replaced with a light broth if preferred.
- → How do I ensure clams are safe to eat?
Use fresh clams that open during cooking, discarding any that remain closed after steaming.