Seafood Pasta Aglio e Olio (Printable)

Tender spaghetti with shrimp, clams, garlic, parsley, and a touch of chili for a vibrant Italian taste.

# What You'll 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, adjusted 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 Make It:

01 - Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes, sautéing for about 1 minute until the garlic turns golden and releases aroma. Avoid burning.
03 - Add shrimp to the skillet and sauté for 2 minutes until they turn just pink. Remove shrimp and set aside.
04 - Add clams and white wine to the same skillet. Cover and cook for 3 to 5 minutes, shaking 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 parsley. Toss thoroughly, adding reserved pasta water gradually to create a silky sauce.
06 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • It comes together in 35 minutes but tastes like you've been cooking all day.
  • The combination of briny clams and tender shrimp feels luxurious without being pretentious.
  • You'll finally understand why Italians love garlic oil so much—it's addictive.
02 -
  • Overcooking the garlic even slightly ruins the whole dish; medium heat and constant attention are not optional.
  • Clams must be live when you buy them and must open during cooking; if they don't, throw them away—never force it.
  • The pasta water is crucial; it binds the oil and seafood juice into something that coats the spaghetti, not something pooled at the bottom.
03 -
  • Slice your garlic by hand; a microplane or garlic press creates a paste that browns unevenly and tastes sharp instead of mellow.
  • Buy live clams with the understanding that a few always refuse to cooperate; don't fight them, just discard and move on.
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