Save There's something about watching shrimp turn pink in a pool of golden garlic oil that makes you feel like you're cooking in a sun-soaked Roman kitchen, even if you're standing in your apartment on a Tuesday night. The first time I made this seafood pasta aglio e olio, I was trying to recreate a dinner I'd had years ago in a tiny trattoria near the Trevi Fountain—you know, one of those places where the waiter barely acknowledges you but the food speaks for itself. I remember being slightly terrified of overcooking the shrimp, convinced I'd ruin the whole thing, but it turns out that fear is actually your best friend in this dish. That night taught me that sometimes the simplest recipes, the ones with just a handful of ingredients, are the ones that demand your full attention and deliver the most satisfying results.
I made this for my partner last spring when they came home exhausted from a brutal week at work, and I watched their whole face soften the moment they took that first bite. We sat on the kitchen counter instead of at the table—something about this dish felt too casual and joyful for formal dining. The lemon juice hit just right, the pasta was still warm, and for once nobody was thinking about anything except how good it tasted.
Ingredients
- Large shrimp, peeled and deveined (250g / 9 oz): These cook so fast that size really matters here—if you grab the tiny ones, they'll disappear into the oil before you can say 'aglio.' I always buy them a day ahead and let them come to room temperature before cooking, which somehow makes them cook more evenly and stay tender.
- Fresh clams, scrubbed and rinsed (500g / 1 lb): Buy them the day you're cooking if you can, and if any of them feel oddly light or won't close when you tap them, toss them without guilt—your future self will thank you.
- Spaghetti (400g / 14 oz): Go for quality dried pasta here; it actually makes a difference in how it holds up against the oil and absorbs the sauce.
- Extra virgin olive oil (6 tbsp): This isn't the time to use that bottle hiding in the back of your cupboard—use the good stuff you actually like the taste of.
- Garlic cloves, thinly sliced (5): Slice them yourself rather than using pre-minced; you need those distinct pieces to turn golden and fragrant without becoming bitter.
- Red chili flakes (1/2–1 tsp to taste): Start with the smaller amount unless you like actual heat—you can always add more but you can't take it out.
- Dry white wine (1/2 cup): Use something you'd actually drink; the clams will thank you for it, and so will your palate.
- Lemon, zested and juiced (1): Fresh lemon is non-negotiable here—it's what lifts the whole dish and prevents it from feeling heavy.
- Fresh flat-leaf parsley, chopped (1/4 cup): Add most of it during cooking and save some for the very end so you get both cooked-in flavor and fresh brightness.
- Salt and black pepper: Taste as you go; the pasta water and seafood release their own saltiness, so you might need less than you think.
Instructions
- Get your water boiling and pasta going:
- Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil before adding the spaghetti. While that's happening, you have about 10 minutes to prep everything else, which is plenty of time to slice your garlic and get your head in the game. Reserve at least a cup of pasta water before you drain—that starchy liquid is your secret weapon for creating a sauce that actually clings to the pasta instead of sliding off.
- Build your garlic oil base:
- Pour the olive oil into your skillet and place it over medium heat, then add the sliced garlic and chili flakes. You're listening here, not watching—when you smell that rich, toasted garlic aroma (and I mean really smell it, not just glance at the pan), that's your signal to stop. It takes maybe a minute, possibly two, and the second you think the garlic looks golden, take it off the heat because it will keep cooking and become bitter.
- Cook the shrimp just until pink:
- Add the shrimp to that golden oil and let them sit for about a minute on each side—they go from raw to overcooked in roughly the blink of an eye, so stare at them if you need to. The moment they're no longer translucent, pull them onto a plate and resist the urge to second-guess yourself.
- Steam the clams open:
- Pour the white wine into the skillet, add the clams, and clap a lid on top. Let them steam for 3 to 5 minutes, giving the pan a gentle shake every minute or so to encourage them to open evenly. Discard any that stubbornly refuse to open—they weren't meant to be dinner anyway.
- Bring it all together:
- Return the shrimp to the pan, add your hot drained pasta, the lemon zest, fresh lemon juice, and most of that parsley you chopped. Toss everything together gently but thoroughly, adding pasta water a splash at a time until the sauce looks silky and clings to the spaghetti. You want it to look luscious, not soupy.
- Taste and adjust:
- Season with salt and pepper—remember that the seafood and pasta have their own salt, so taste before you add a lot. Serve immediately while everything is still warm, with extra parsley scattered on top and lemon wedges on the side for anyone who wants more brightness.
Pin it There's a moment near the end of cooking, when the clams have all popped open and the pasta is tumbling with shrimp and that incredible garlic oil, where you suddenly understand why people move to Italy and never leave. This dish does that—it stops being just dinner and becomes a small edible reminder that good food doesn't need to be complicated to be transformative.
The Magic of Aglio e Olio
Aglio e olio is one of those sauces that seems deceptively simple until you realize that simplicity is actually the entire point. It's not hiding anything—no cream, no tomato sauce, no fancy reductions—just garlic, oil, and heat working together to create something greater than themselves. The technique is more important than the ingredients here, which is both liberating and slightly humbling because it means you can't blame the recipe if something goes wrong. I've made this dozens of times now, and I still get a little thrill when the oil becomes golden and fragrant, like I've unlocked some small kitchen secret.
Why This Works with Seafood
Shrimp and clams are delicate enough that they need a sauce that won't overpower them, and the garlic oil is honestly perfect for that job. The wine adds brightness and helps those clams release their briny juices into the pan, creating a sauce that tastes like the ocean in the best possible way. The lemon juice is what ties everything together—it cuts through the richness of the oil and makes the whole dish feel light and alive instead of heavy and indulgent.
Making It Your Own
The beautiful thing about this recipe is that it's flexible enough to bend with what you have on hand or what you're in the mood for. I've made it with mussels when clams weren't looking fresh, I've added a handful of calamari when I wanted more seafood, and I've even thrown in some white fish once out of pure curiosity. The core technique stays the same, and somehow the results are always good—sometimes they're even better than I expected. Feel free to adjust the heat level to your preference, add more lemon if you're that person, or include garlic lovers, go ahead and use an extra clove.
- Swap clams for mussels or mix in some calamari if you want to change things up and follow the same cooking times.
- Make this gluten-free by using gluten-free pasta, and honestly you might not even notice the difference because the sauce is doing all the heavy lifting.
- Pair it with a crisp white wine like Pinot Grigio while you cook and drink—your dinner will taste even better.
Pin it This dish has a way of turning an ordinary evening into something worth remembering, which is the whole reason we cook in the first place. Make it when you have good company, good wine, and fifteen minutes to focus on nothing but the smell of garlic turning golden in oil.
Frequently Asked Questions
- → What type of pasta works best with this dish?
Spaghetti is preferred for its thin strands that hold the light sauce well, but linguine or angel hair can also be good alternatives.
- → Can I substitute clams with other seafood?
Yes, mussels or calamari can be used for variety while maintaining the overall flavor profile.
- → How do I ensure the garlic doesn’t burn during cooking?
Sauté sliced garlic over medium heat for about a minute until golden and fragrant, stirring constantly to prevent burning.
- → What role does the reserved pasta water play?
Adding reserved pasta water helps emulsify the olive oil and juices into a silky sauce that coats the pasta and seafood evenly.
- → Is this dish suitable for pescatarian diets?
Yes, it includes seafood and no meat, making it a great pescatarian choice.