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 Cockles and Guanciale "in Bianco"
Linguine with Cockles and Guanciale "...

More From This Publisher

Spiced Pan-Seared Salmon
Spiced Pan-Seared Salmon
Pear Tart Tatin
Pear Tart Tatin
Bran Muffins with Pineapple
Bran Muffins with Pineapple
Grilled Lamb Chops with Mint Gremolata
Grilled Lamb Chops with Mint Gremolata