Save to Pinterest The first time I made aglio e olio with seafood was during a rainy Tuesday when I could not get to the fishmonger before closing. I used frozen shrimp and clams from the back of my freezer, expecting something mediocre. What came out of that skillet surprised me, the garlic oil turning into something luxurious as the seafood steamed in it. Now I keep shellfish in the freezer specifically for nights when I need restaurant quality pasta in twenty minutes.
I served this to my brother who claims he does not like shellfish, and he went back for thirds. The key is getting the garlic just right, golden and nutty without any bitterness, which infuses the oil and then the seafood. Watching clams pop open in the pan still feels like a tiny kitchen victory every single time.
Ingredients
- Large shrimp: Peeled and deveined saves so much time, and larger shrimp stay tender during the quick sauté
- Fresh clams: Scrub them well under cold water to remove any sand, and discard any that do not open after cooking
- Spaghetti: The thin strands catch the garlicky oil beautifully, though linguine works too if you prefer
- Extra virgin olive oil: This is the base of the sauce, so use something you actually like drinking raw
- Garlic cloves: Thinly sliced instead of minced releases flavor more slowly and prevents burning
- Red chili flakes: Start with half a teaspoon and adjust, as heat levels vary between brands
- Dry white wine: Something you would drink adds acidity and helps steam the clams open
- Lemon: Both zest and juice brighten all that rich oil and bring the flavors together
- Fresh flat leaf parsley: Adds freshness and color that cuts through the garlicky richness
- Salt and black pepper: Taste at the end since the clams and pasta water add salinity
Instructions
- Boil the pasta water:
- Bring a large pot of salted water to a rolling boil and cook spaghetti until al dente, then reserve half a cup of that starchy pasta water before draining.
- Infuse the garlic oil:
- Heat olive oil in a large skillet over medium heat, add sliced garlic and chili flakes, and sauté just until the garlic turns pale gold and fragrant, watching carefully so it does not burn.
- Sear the shrimp:
- Add shrimp to the infused oil and cook for about two minutes until they turn pink on both sides, then remove them with tongs and set aside on a plate.
- Steam the clams:
- Pour the white wine into the same skillet, add the cleaned clams, cover with a lid, and cook for three to five minutes while shaking the pan occasionally until all clams have opened.
- Bring it all together:
- Return the shrimp to the pan, add the drained pasta, lemon zest, lemon juice, and most of the parsley, then toss vigorously while adding splashes of pasta water until everything is coated in a silky sauce.
- Season and serve:
- Taste and adjust with salt and pepper if needed, then plate immediately while piping hot with extra parsley and lemon wedges on the side.
Save to Pinterest This became my go to date night pasta after my partner mentioned it was the best thing they had ever eaten in my tiny apartment. Something about standing over the stove together, sipping wine while the clams steam, feels more intimate than almost any other meal I cook.
Choosing the Best Shellfish
Live clams should be tightly closed or close when tapped, and any that float or remain open after rinsing should be discarded. Shrimp should smell slightly salty like the ocean, never ammonia like, with firm flesh and translucent shells. Buy from a source you trust and keep them on ice until you are ready to cook.
Wine Pairing Suggestions
A crisp Italian white like Pinot Grigio or Vermentino echoes the wine in the sauce and cuts through the garlic oil beautifully. Sauvignon Blanc works too, especially something from New Zealand with bright citrus notes that complement the lemon. Avoid heavy oaky whites that will overwhelm the delicate seafood flavors.
Make Ahead Strategy
You can clean the clams and peel the shrimp up to a day in advance, storing them in the coldest part of your refrigerator. The garlic can be sliced ahead and kept submerged in olive oil to prevent oxidation. Pasta water cannot be made ahead, obviously, but having everything else prepped makes this come together in under ten minutes once the water boils.
- Set the table before you start cooking since this needs to be served immediately
- Warm your bowls in the oven so the pasta stays hot longer
- Have wine poured and ready to go as soon as you plate
Save to Pinterest There is something timeless about this combination, the way garlic and seafood have been paired in Italian kitchens for centuries. I hope this recipe finds its way into your own rotation of fast but deeply satisfying meals.
Recipe Questions & Answers
- → Can I substitute clams with other shellfish?
Yes, you can replace clams with mussels or add calamari to diversify flavors and textures.
- → How do I prevent garlic from burning while sautéing?
Sauté garlic over medium heat just until golden and fragrant, about 1 minute, stirring constantly to avoid burning.
- → What is the best way to keep the pasta sauce silky?
Reserve some pasta water before draining and add it gradually while tossing pasta to create a smooth, silky sauce.
- → Can gluten-free pasta be used in this dish?
Absolutely, gluten-free pasta works well as a substitute while maintaining the dish's texture and taste.
- → Which wine pairs well with this seafood pasta?
A crisp Italian white wine like Pinot Grigio complements the bright, garlicky seafood flavors beautifully.