Pin It There's something about the sizzle of garlic hitting hot olive oil that instantly transports me to a small trattoría in Rome, where I first tasted seafood aglio e olio. The dish is deceptively simple—just pasta, shrimp, clams, garlic, and oil—but that simplicity is exactly the point. I've made it countless times since, and each time feels like a quiet celebration of how the best meals don't need complicated techniques, just respect for good ingredients and perfect timing.
I made this for my partner on a Tuesday night when neither of us felt like ordering takeout, and something shifted—they suddenly understood why I'd been talking about this dish for years. The kitchen filled with that incredible aroma, the kind that makes you pause whatever you're doing just to breathe it in, and by the time we sat down, we'd already decided this would become our regular comfort meal.
Ingredients
- Large shrimp (250g/9 oz): Peeled and deveined before cooking makes everything faster, and larger shrimp stay tender instead of turning rubbery if you watch them closely.
- Fresh clams (500g/1 lb): The ocean flavor they bring is irreplaceable, and buying them the same day you cook is the only real rule here.
- Spaghetti (400g/14 oz): Al dente is non-negotiable—the pasta needs enough bite to stand up to the silky oil and seafood.
- Extra virgin olive oil (6 tbsp): This is your sauce, so choose one you actually enjoy tasting on its own, not the cheapest bottle.
- Garlic (5 cloves), thinly sliced: Slicing instead of mincing means you get little golden pieces you can actually taste, and they won't disappear into the background.
- Red chili flakes (1/2–1 tsp): Start with less if you're unsure; you can always add more heat, but you can't take it back.
- Dry white wine (1/2 cup): The clams steam open in this, so use something you'd actually drink—cheap wine makes cheap-tasting clams.
- Lemon, zested and juiced: The zest adds brightness at the end, while the juice cuts through the richness and keeps everything feeling light.
- Fresh flat-leaf parsley (1/4 cup), chopped: Fresh herbs scattered at the very end remind you this isn't heavy comfort food, it's vibrant seafood.
- Salt and freshly ground black pepper: Season thoughtfully because the seafood and oil are already flavorful.
Instructions
- Get the pasta going:
- Bring a large pot of generously salted water to a rolling boil and cook the spaghetti according to package instructions until al dente. While it bubbles away, you'll have your hands free for the seafood, which is the whole point of this organized chaos.
- Build your golden base:
- Pour olive oil into a large skillet over medium heat, then add those thin garlic slices. Watch them like you're guarding treasure—you want them golden and fragrant in about a minute, but the moment they start to brown, they'll taste bitter and ruin everything. Keep the heat steady and stay close.
- Give the shrimp a quick bath:
- Add the shrimp to the skillet and let them sauté for about 2 minutes until they turn that perfect blush pink. They'll keep cooking later, so pulling them off early is better than overcooking them into rubber.
- Steam open the clams:
- Pour in the white wine, add the clams, and cover the skillet. Shake the pan occasionally over the next 3 to 5 minutes, listening for the gentle sound of shells opening. Discard any stubborn ones that refuse to open—they're telling you they weren't fresh enough.
- Bring it all together:
- Return the shrimp to the skillet, add the drained pasta along with the lemon zest and juice, and toss everything together gently but thoroughly. If it looks too dry, add a splash of that reserved pasta water—the starch in it creates that silky coating you're after, not a thick sauce.
- Taste and serve:
- Season with salt and pepper, remembering that the seafood is naturally salty. Divide among bowls, scatter fresh parsley on top, and serve immediately while the pasta is still hot and the flavors are singing.
Pin It The first time someone told me this dish was fancy, I laughed out loud—because it's not. It's humble and honest, the kind of food that reminds you why you fell in love with cooking in the first place. There's no pretense here, just seafood and oil and garlic doing what they're meant to do together.
The Magic of Timing
Everything in this dish happens fast, which is exactly why it works. The shrimp only need a couple of minutes, the clams steam open in minutes, and the whole thing comes together in the time it takes to cook pasta. This means you can't wander off to check your phone—you have to stay present in the kitchen, and somehow that focused attention makes the final meal taste even better. It's meditative in its own way, the kind of cooking that quiets your mind instead of stressing you out.
Wine Pairing and Flavor Balance
The white wine does two important jobs here: it steams the clams open and it adds a subtle acidity that brightens everything. Pair the finished dish with something crisp like Pinot Grigio or Vermentino, something that echoes the flavors already on your plate. The lemon juice plays the same role as the wine, cutting through the richness of the olive oil so every bite feels fresh instead of heavy.
Variations and Flexibility
The beauty of aglio e olio is that it's flexible without being fussy. Mussels work just as well as clams if that's what you find at the market, and calamari adds a different texture if you want something unexpected. Gluten-free pasta holds up beautifully here, and vegetarians can skip the seafood entirely and add white beans or roasted vegetables for protein and substance. The foundation is always the same—quality oil, patient garlic, and good pasta—and that's what makes it work every time.
- Substitute mussels, calamari, or even scallops depending on what looks fresh at your fishmonger.
- Use gluten-free pasta without any changes to the technique or timing.
- Add vegetables like spinach or roasted zucchini if you want more color and texture on the plate.
Pin It This is the kind of dish that becomes part of your regular rotation without you ever planning for it to. It asks so little but gives back so much—a beautiful reminder that sometimes the simplest cooking is the most satisfying.
Recipe FAQs
- → What type of seafood works best?
Shrimp and fresh clams are ideal, but mussels or calamari can be substituted for variety.
- → How do I prevent garlic from burning?
Sauté sliced garlic on medium heat just until it turns golden and releases fragrance, about one minute, then add other ingredients promptly.
- → Can I make this gluten-free?
Yes, using gluten-free pasta maintains the dish's flavor while accommodating dietary needs.
- → What wine pairs well with this dish?
A crisp Italian white wine like Pinot Grigio complements the seafood and bright citrus notes perfectly.
- → How is the sauce made silky?
Reserved pasta cooking water is added when tossing, helping create a smooth, cohesive sauce that clings to the pasta.
- → Should the clams be discarded if they don’t open?
Yes, any clams that fail to open after cooking should be discarded for safety and quality.