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

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  • Prep Time
  • Yield
  • servings:4

Instructions

Read the preparation instructions at Martha Stewart


Discussion


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