Seafood Pasta Aglio Olio (Print)

Italian-style pasta with shrimp, clams, garlic, chili, and fresh parsley tossed in olive oil.

# Components:

→ 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
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

# Method:

01 - Bring a large pot of salted water to a boil and cook spaghetti until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes and sauté until garlic is golden and fragrant, about 1 minute, taking care not to burn the garlic.
03 - Add shrimp to the skillet and cook for 2 minutes until they turn pink. Remove shrimp from the skillet and set aside.
04 - Add clams and white wine to the same skillet. Cover and cook for 3 to 5 minutes, occasionally shaking the pan, until the clams open. Discard any clams that remain closed.
05 - Return shrimp to the skillet. Add drained spaghetti, lemon zest, lemon juice, and most of the chopped parsley. Toss thoroughly, adding reserved pasta water as needed to form a smooth sauce.
06 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The pasta water creates this silky, magical sauce that tastes way more complicated than it actually is.
  • It's elegant enough for guests but casual enough to throw together on a Tuesday night when you want something special.
  • The combination of briny clams and buttery shrimp feels indulgent without requiring any cream or heavy ingredients.
02 -
  • Don't let the garlic burn or the whole dish tastes bitter and you can't fix it once you're past that point.
  • Any clam that doesn't open during cooking won't open later, so throw it out—it's not worth the risk.
  • That reserved pasta water is essential; the starch in it creates the sauce, not any cream or butter.
03 -
  • Reserve more pasta water than you think you need because it's easier to add less than to suddenly have a dry dish halfway through.
  • If you're cooking for people with shellfish allergies, you can make a version with just garlic, oil, and pasta and it's honestly still delicious and they won't feel left out.
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