Pasta al pil pil is inspired by the classic Spanish tapas dish Gambas al pil pil, but here prawns and garlic oil are transformed into a full, satisfying pasta dish. The name “pil pil” is the sound of olive oil simmering with garlic and chilli — and that oil is the cornerstone of the sauce.
What makes this dish so good is the balance between the sharp chilli heat, the sweet garlic, and the round, fruity olive oil. Use the best olive oil you have — it is what you taste most.
Tips and variations
- Use a good quality extra virgin olive oil — it’s the star of the dish and will not go unnoticed.
- Cook the garlic over low heat, never brown it. Burnt garlic is bitter and will ruin the dish.
- Save a glass of pasta water before draining — the starch binds the sauce and gives a silky smooth texture.
- Add whole or halved prawns if you want a more filling version with seafood.
- Fresh parsley, not dried, should be added at the very end for freshness and colour.
🍷 Wine tips
Albariño — Pasta al pil pil with seafood and garlic is made for Albariño from Galicia — fresh, mineral-driven and with a salinity that perfectly complements the seafood flavors. Txakoli from the Basque Country is an equally good choice.
Pasta al pil pil
Ingredients
Method
- Boil a large pot of water and salt for the pasta.
- Heat oil on medium heat in a frying pan and fry the garlic carefully together with the spice, making sure it is not too hot so you burn the garlic.
- Add shrimp and high heat, add salt and pepper to taste.
- If the prawns are fresh and not cooked, they are ready when they are pink.
- Add a ladle of pasta water to the frying pan and pour off the water.
- Add pasta to the pan and stir, garnish with parsley.
Nutrition
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Let us know how it was!Frequently asked questions
What does “pil pil” mean?
“Pil pil” is onomatopoeia for the sound olive oil makes when it simmers with garlic and chilli on low heat. It is a Basque-Spanish technique where oil is slowly emulsified with gelatin from fish or seafood.
Can I use prawns or other seafood?
Absolutely! Prawns work perfectly — add them in the last 2–3 minutes of cooking time. Mussels, scallops, or squid are also great alternatives that work with the same sauce.
Which pasta works best?
Spaghetti or linguine are the classic choices as they carry the silky oil sauce beautifully. Avoid tube pasta like penne, as they don’t pick up the sauce in the same way.