Seafood Pasta Aglio e Olio (Print Version)

Italian pasta with shrimp, clams, garlic, chili, lemon, and parsley in a silky sauce.

# What You'll 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 - ½ to 1 teaspoon red chili flakes, adjust to taste
07 - ½ cup dry white wine
08 - 1 lemon, zested and juiced
09 - ¼ 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. Cook spaghetti until al dente following package directions. Reserve ½ cup pasta water and drain 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, avoiding burning.
03 - Add shrimp to the skillet and sauté for 2 minutes until just pink; transfer shrimp to a plate 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, discarding unopened shells.
05 - Return shrimp to skillet with clams. Add drained spaghetti, lemon zest, lemon juice, and most parsley. Toss thoroughly, adding reserved pasta water as needed to create a silky consistency.
06 - Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, turning humble pantry staples into restaurant-quality seafood pasta.
  • The garlic oil is so silky and delicate it makes you wonder why you ever buy jarred sauce.
  • It's the kind of meal that feels indulgent but leaves you feeling light and satisfied, not weighed down.
02 -
  • Never walk away from the garlic once it hits the oil—the difference between golden and burnt is literally 30 seconds, and it's worth standing there and paying attention.
  • Reserve that pasta water before you drain the pasta, because trying to save some after the fact never works and you'll end up with a dry, disappointing dish.
  • Clams release their liquid as they cook, so you don't need much added liquid, and over-cooking them makes them tough and rubbery, so stop the moment they pop open.
03 -
  • Serve this in shallow bowls warmed under hot running water for a few seconds—cold bowls will cool the pasta immediately and make it feel less luxurious.
  • Have everything prepped and ready before you start cooking, because once the pan is hot, there's no time to slice garlic or measure oil; mise en place is your best friend here.
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