Garlic Butter Fried Clam Linguine

Whole-belly clams shine in this Italian-leaning pasta when fried crisp after a buttermilk soak. Garlic butter, white wine, and red pepper flakes coat the linguine so every bite carries sea-sweet crunch and silky heat.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 690 cal
• 30g protein
• 72g carbs
• 30g fat
• 3g fiber

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Ingredients

• 1 lb fresh shucked whole-belly clams
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup fine cornmeal
• 2 tsp divided kosher salt
• 1 tsp black pepper
• 4 cups neutral oil for frying
• 12 oz linguine
• 6 Tbsp unsalted butter
• 6 minced garlic cloves
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 Tbsp fresh lemon juice
• 1/3 cup chopped fresh parsley
• 1/2 cup grated Parmesan
• 1 tsp lemon zest

Instructions

1. 1Soak clams in buttermilk 15 minutes. Bring a large pot of well-salted water to a boil for the pasta.
2. 2Mix flour, cornmeal, salt, and black pepper. Heat frying oil to 365°F. Drain and dredge the clams, then fry in batches 2 minutes until golden and crisp. Drain on a rack.
3. 3Cook linguine until just shy of al dente according to package timing; reserve pasta water before draining.
4. 4In a wide skillet melt butter over medium heat. Add minced garlic and red pepper flakes; cook 45–60 seconds until fragrant but not browned.
5. 5Pour in white wine and simmer 2 minutes to reduce slightly. Stir in lemon juice and a splash of reserved pasta water.
6. 6Add the drained linguine to the skillet and toss vigorously, adding more pasta water as needed to create a glossy sauce that coats every strand.
7. 7Fold in most of the parsley, lemon zest, and Parmesan. Taste and adjust salt.
8. 8Divide pasta among warm bowls, crown each portion with a generous pile of hot crispy fried clams, and finish with remaining parsley and an extra dusting of Parmesan. Serve at once.