Seafood Pasta Aglio e Olio (Print Version)

Sautéed shrimp and clams blend with spaghetti in garlic oil, fresh parsley, and a hint of chili.

# What You Need:

→ Seafood

01 - 9 oz large shrimp, peeled and deveined
02 - 1 lb fresh clams, scrubbed and rinsed

→ Pasta

03 - 14 oz spaghetti

→ Aromatics & Flavorings

04 - 6 tbsp extra virgin olive oil
05 - 5 garlic cloves, thinly sliced
06 - 1/2 to 1 tsp red chili flakes, adjust to taste
07 - 1/2 cup dry white wine
08 - 1 lemon, zested and juiced
09 - 1/4 cup fresh flat-leaf parsley, chopped
10 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

11 - Additional chopped parsley
12 - Lemon wedges

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes; sauté until garlic is golden and fragrant, about 1 minute. Avoid burning garlic.
03 - Add shrimp to the skillet and sauté for 2 minutes until just pink. Remove shrimp and set aside.
04 - Add clams and white wine to the skillet. Cover and cook for 3 to 5 minutes, shaking pan occasionally, until clams open. Discard any unopened clams.
05 - Return shrimp to the skillet. Add drained pasta, lemon zest, lemon juice, and most of the chopped parsley. Toss well, incorporating reserved pasta water as needed to achieve a silky sauce consistency.
06 - Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The garlic olive oil sauce is pure liquid gold that you will want to drink with a spoon
  • It looks fancy but comes together in the time it takes to boil pasta
  • The combination of sweet shrimp and briny clams feels like a coastal Italian vacation
02 -
  • Burnt garlic turns bitter and ruins the dish instantly, so have your seafood ready before the garlic hits the pan
  • The pasta water is essential for creating that silky emulsified sauce that clings to every strand
  • Never force open a clam that did not open during cooking, it is not safe to eat
03 -
  • Have every ingredient prepped and measured before you start because the garlic cooks faster than you think
  • Warm your serving bowls in the oven so the pasta stays hot longer
  • Cook the pasta one minute less than the package directions since it finishes in the sauce
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