Italian pasta featuring shrimp, clams, garlic, chili, lemon, and fresh parsley in olive oil.
# What You 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 - 0.5 to 1 teaspoon red chili flakes, adjusted to taste
07 - 0.5 cup dry white wine
08 - 1 lemon, zested and juiced
09 - 0.25 cup fresh flat-leaf parsley, chopped
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - Additional chopped parsley
12 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 0.5 cup pasta water then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes; sauté until garlic is golden and aromatic, about 1 minute, ensuring it does not burn.
03 - Add shrimp to the skillet and cook for 2 minutes until just turning pink. Remove shrimp and set aside on a plate.
04 - Add clams and white wine to the skillet. Cover and cook for 3 to 5 minutes, occasionally shaking the pan until 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 to combine, adding reserved pasta water as needed to achieve 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.
