Seafood Pasta Aglio e Olio (Print Version)

Italian seafood pasta with shrimp, clams, garlic oil, chili flakes, lemon, and fresh parsley for a bright finish.

# 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 - 1/2–1 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, to taste
11 - Freshly ground black pepper, to taste

→ Garnish (optional)

12 - Additional chopped parsley
13 - Lemon wedges

# Steps to Follow:

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 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes; sauté until garlic turns golden and fragrant, about 1 minute, taking care not to burn.
03 - Add shrimp to the skillet and cook for 2 minutes until just pink. Remove 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 the pan occasionally until clams open. Discard any unopened clams.
05 - Return shrimp to the skillet. Add drained spaghetti, lemon zest, lemon juice, and most of the parsley. Toss thoroughly, adding reserved pasta water as needed to achieve a silky sauce consistency.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Additional Tips::

01 -
  • It's ready in under 40 minutes, which means you can impress people on a Tuesday night without stress.
  • The seafood stays tender and sweet while the garlic oil keeps everything silky and craveable.
  • It feels restaurant-quality but tastes like home, with just enough heat and brightness to wake up your palate.
02 -
  • Don't let that garlic brown—low to medium heat and constant attention are the difference between magic and regret.
  • Reserve your pasta water before draining; those starchy few tablespoons are what turns oil into sauce.
  • Squeeze your lemon juice fresh and add it at the very end so it doesn't lose its brightness during cooking.
03 -
  • Don't cover the pasta water pot with a lid while it boils unless you want it to boil over dramatically—learned that one the hard way.
  • Taste the clam broth before adding more salt; those shells already carry quite a bit of seasoning into the water.
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