Seafood Pasta Aglio Olio (Printer-Friendly)

Al dente spaghetti with shrimp, clams, garlic oil, parsley, and chili for a vibrant Italian main.

# What You Need:

→ Seafood

01 - 9 ounces large shrimp, peeled and deveined
02 - 1 pound fresh clams, scrubbed and rinsed

→ Pasta

03 - 14 ounces spaghetti

→ Aromatics & Flavorings

04 - 6 tablespoons extra virgin olive oil
05 - 5 garlic cloves, thinly sliced
06 - 1/2 to 1 teaspoon red chili flakes, 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 Cook:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
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 without burning.
03 - Add shrimp to the skillet and sauté for 2 minutes until just pink. Transfer shrimp to a plate.
04 - Add clams and white wine to the skillet. Cover and cook 3 to 5 minutes, shaking occasionally, until clams open. Discard any unopened clams.
05 - Return shrimp to skillet. Add drained spaghetti, lemon zest, lemon juice, and most parsley. Toss well, adding reserved pasta water as needed to form a silky sauce.
06 - Season with salt and pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce is pure golden oil infused with garlic, tossed with briny clams and sweet shrimp—no cream needed because the pasta water creates something silky and perfect.
  • Ready in 35 minutes but tastes like you've been simmering it all afternoon, and that's the kind of magic that turns a regular Wednesday dinner into something memorable.
02 -
  • Don't add the seafood until you're ready to serve, because overcooked shrimp becomes rubbery and clams get tough—everything should hit the plate warm and tender.
  • The pasta water is not optional; it's what turns a glossy oil into a proper sauce that clings to each strand instead of pooling at the bottom of the bowl.
03 -
  • Keep your pan on medium heat so you're building flavors with gentle sautéing rather than aggressive browning; this keeps the delicate seafood tender and the garlic sweet instead of harsh.
  • Reserve more pasta water than you think you need because it's easier to toss in a little than to add it back later, and the emulsion happens faster if you're generous.
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