No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Linguine with Cockles and Squid

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.

  • Prep:
  • Total Time:
  • Servings: 4
Linguine with Cockles and Squid

Source: Martha Stewart Living, February 2011


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


  1. Cook guanciale in a large pot over medium heat until crisp, about 15 minutes. Transfer to a plate using a slotted spoon. Heat oil in pot. Cook garlic, red-pepper flakes, and fennel seeds until golden and fragrant, about 2 minutes. Add vermouth. Bring to a simmer. Add squid. Cook until just cooked through, about 1 minute. Transfer to plate with guanciale using slotted spoon.

  2. Add cockles to pot. Cook, covered, until opened, 5 to 6 minutes; discard any unopened ones.

  3. Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente. Drain, reserving 1/2 cup cooking liquid. Mix guanciale, squid, pasta, and reserved cooking liquid into cockles. Drizzle with oil.


Reviews (0)

Related Topics