Linguine with Cockles and Squid

By Martha Stewart (16,118 recipes)
Linguine with Cockles and Squid

Description

It's worth seeking out guanciale, an imported, spice-cured Italian bacon, to add depth of flavor to the linguine and clams. But if you cannot find it, pancetta is a good substitute.

Ingredients

  • 1 pound linguine
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 pounds cockles, scrubbed well
  • 3 cloves garlic, thinly sliced
  • 3/4 cup dry vermouth
  • 3/4 cup finely chopped guanciale or pancetta (3 1/4 ounces; buonitalia.com)
  • 8 ounces cleaned squid bodies with tentacles, bodies cut into 1/4-inch-thick rings
  • Coarse salt

See a problem? Let us know

  • Prep Time
  • Yield
  • servings:4

Instructions

Read the preparation instructions at Martha Stewart


Discussion


Related Recipes

Linguine with Asparagus and Egg
Linguine with Asparagus and Egg
Linguine with Garlic and Breadcrumbs
Linguine with Garlic and Breadcrumbs
Linguine with Tapenade, Tomatoes, and Arugula
Linguine with Tapenade, Tomatoes, and...
Linguine with Shrimp and Lemon Oil
Linguine with Shrimp and Lemon Oil

More From This Publisher

Pinzimonio
Pinzimonio
White-Bean and Caper Crostini
White-Bean and Caper Crostini
Fresh Italian Dressing
Fresh Italian Dressing
Steak au Poivre
Steak au Poivre