Gourmet Aglio e Olio Pasta at Home
Restaurant-Worthy Flavor! The Perfect Fusion of Aglio e Olio and Vongole Pasta You Can Make at Home
Today, I’m sharing a special pasta dish made right in my kitchen. This recipe is a delightful middle ground between classic Vongole pasta and Aglio e Olio, offering a unique and delicious experience. I decided to use up some frozen clams and shrimp, adding them generously for an extra burst of flavor. Get ready to enjoy a wonderfully aromatic and satisfying pasta that rivals any restaurant’s offering!
Ingredients
- 1 serving of pasta (approx. 100g)
- 7-8 large shrimp (peeled and deveined)
- 10-12 clams (purged of sand)
- 9-10 cloves of garlic (adjust to your preference)
- 1 red chili pepper (or 2-3 dried chili flakes/peperoncino)
- 6 tablespoons olive oil
- 2 tablespoons coarse salt (for boiling pasta)
- A pinch of dried parsley
- A sprinkle of grated Parmesan cheese
Cooking Instructions
Step 1
Let’s start by preparing the garlic. Thinly slice about 9-10 cloves of garlic. The exact number can be adjusted based on the size of the garlic and your personal preference. Thin slices release their aromatic oils beautifully into the olive oil, creating a richer flavor base.
Step 2
Next, we’ll prepare the chili for a touch of heat. I’m using a finely chopped red chili pepper from my freezer. If you have peperoncino or dried chili flakes, you can use 2-3 of those for a more traditional Italian kick. If you prefer less spice, you can reduce the amount or use a milder chili.
Step 3
Now, it’s time to cook the pasta. Bring a large pot of water to a rolling boil. Don’t be shy with the salt – it’s crucial for flavoring the pasta itself! For one serving, add about 2 tablespoons of coarse salt. If you usually use less salt when boiling pasta, this amount will significantly enhance the overall taste, giving it that perfect ‘2%’ boost!
Step 4
Once the water is boiling vigorously, add your pasta and cook for approximately 9 minutes. Check the pasta package for recommended cooking times and adjust accordingly. For an ‘al dente’ texture, slightly undercook it.
Step 5
Drain the cooked pasta in a colander. To prevent the pasta from sticking together or becoming mushy, toss it with 1-2 tablespoons of olive oil immediately after draining.
Step 6
In a large skillet, heat 4-5 tablespoons of olive oil over low heat. Add the sliced garlic and chopped chili pepper. Gently sauté until the garlic becomes fragrant and lightly golden, infusing the oil with flavor. Be careful not to burn the garlic, as this can make it bitter.
Step 7
Once the garlic is fragrant and starting to turn golden, add the purged clams and shrimp to the skillet. Sprinkle with a little black pepper, and increase the heat to medium. Cook until the shrimp turn pink and the clams have opened wide. Discard any clams that remain closed.
Step 8
When all the clams have opened, add 2 tablespoons of cooking sake (or mirin) to the pan. Sake helps to remove any fishy odors from the seafood and adds a subtle depth of flavor. If you have white wine, you can use 2-3 tablespoons instead for an even richer taste.
Step 9
Now, add the drained pasta to the skillet with the seafood and sauce. Toss everything together to combine. Add about 4 tablespoons of the starchy pasta cooking water (pasta water) to the pan. This ‘pasta water’ helps to emulsify the sauce, creating a silky texture and binding the ingredients together. Because you salted the water well, you likely won’t need to add any extra salt.
Step 10
Sprinkle a generous amount of dried parsley over the pasta. Parsley adds a fresh aroma and a vibrant visual appeal to the dish.
Step 11
Finally, plate the pasta attractively. Before serving, don’t forget a final flourish of grated Parmesan cheese for a nutty, savory finish. Enjoy your delicious homemade Aglio e Olio pasta that’s sure to impress!
