{"id":5496,"date":"2022-06-13T21:54:04","date_gmt":"2022-06-13T19:54:04","guid":{"rendered":"https:\/\/yannsfood.com\/?p=5496"},"modified":"2026-03-16T17:56:11","modified_gmt":"2026-03-16T16:56:11","slug":"pasta-al-pil-pil","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/pasta-al-pil-pil\/","title":{"rendered":"Pasta al pil pil Recipe"},"content":{"rendered":"\n
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⬇ Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n

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 \u2014 and that oil is the cornerstone of the sauce.<\/p>\n\n\n\n

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 \u2014 it is what you taste most.<\/p>\n\n\n\n

Tips and variations<\/h2>\n\n\n\n
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  • Use a good quality extra virgin olive oil \u2014 it’s the star of the dish and will not go unnoticed.<\/li>\n
  • Cook the garlic over low heat, never brown it. Burnt garlic is bitter and will ruin the dish.<\/li>\n
  • Save a glass of pasta water before draining \u2014 the starch binds the sauce and gives a silky smooth texture.<\/li>\n
  • Add whole or halved prawns if you want a more filling version with seafood.<\/li>\n
  • Fresh parsley, not dried, should be added at the very end for freshness and colour.<\/li>\n<\/ul>\n\n\n

    \ud83c\udf77 Wine tips<\/h2>\n\n\n\n

    Albari\u00f1o<\/strong> \u2014 Pasta al pil pil with seafood and garlic is made for Albari\u00f1o from Galicia \u2014 fresh, mineral-driven and with a salinity that perfectly complements the seafood flavors. Txakoli from the Basque Country is an equally good choice.<\/p>\n\n\n

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    \"Pasta<\/div>\n <\/div>\n
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    \n Yann A. Skaalen<\/span>Yann A. Skaalen<\/span><\/span>\n <\/div>\n

    Pasta al pil pil<\/h2>\n
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