Seafood Pasta Aglio Olio (Printable)

Delicate shrimp and clams combined with spaghetti in garlic-chili olive oil, accented with fresh parsley.

# 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 - 1/2 to 1 teaspoon 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

12 - Additional chopped parsley
13 - Lemon wedges

# Step-by-Step Guide:

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 cooking water, then drain the 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, taking care not to burn.
03 - Add shrimp to the skillet and sauté for 2 minutes until just pink. Remove shrimp and set aside.
04 - Add clams and white wine to the skillet. Cover and cook for 3 to 5 minutes, shaking pan occasionally, until the 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 well, adding reserved pasta water as needed to create a silky sauce.
06 - Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • It comes together faster than takeout but tastes like restaurant-quality cooking.
  • The garlic and chili infuse the oil in ways that make even simple seafood feel luxurious.
  • One pan, minimal cleanup, and somehow it feels like an accomplishment when you plate it.
02 -
  • If even one clam refuses to open after five minutes, discard it—open clams are safe, closed clams are not, and no dish is worth the risk.
  • Reserve your pasta water before you drain—that starchy liquid is magic for creating a sauce when you have nothing but oil and seafood broth to work with.
03 -
  • Buy your clams and shrimp as close to cooking time as possible—seafood is happiest when it doesn't have time to get lonely in your fridge.
  • If you're nervous about cooking seafood, remember that shrimp turns pink and clams open when they're done; they literally tell you when to stop.
Go back